Directions:
- In a resealable plastic bag, combine the first seven ingredients.
- If adding hot sauce, add it to the above mixture.
- Keep about 1/3 cup for basting and refrigerate.
- Add chicken to bag, seal and turn to coat.
- Chill for at least 2 hours.
- Grill, covered, skin side down, over medium heat for 20 minutes.
- Baste with half the reserved marinade.
- Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.
- If making for OAMC, put sauce for basting in a seperate freezer bag.
- Attach to freezer bag with chicken in and freeze.
- When ready to cook, pull from freezer and let thaw in fridge.
- Following cooking intrustions above.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.16 Kcal (306 kJ) | ||
| Calories from fat | 63.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Sodium | 229.24mg | 10% | |
| Potassium | 48.29mg | 1% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 290.73 Kcal (1217 kJ) | ||
| Calories from fat | 252.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.03g | 11% | |
|---|---|---|---|
| Sodium | 911.05mg | 10% | |
| Potassium | 191.91mg | 1% | |
| Total Carbs | 9.07g | 1% | |
| Sugars | 1.75g | 2% | |
| Dietary Fiber | 1.8g | 2% | |
| Protein | 1.78g | 1% | |
| Vitamin C | 10mg | 4% | |
| Iron | 1.9mg | 3% | |
| Calcium | 70.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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