Directions:
- Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally.
- Preheat oven to 350°F. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour 15 minutes. Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 966.6 Kcal (4047 kJ) | ||
| Calories from fat | 577.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.15g | 99% | |
|---|---|---|---|
| Cholesterol | 383mg | 128% | |
| Sodium | 2006.31mg | 84% | |
| Potassium | 894.48mg | 19% | |
| Total Carbs | 10.17g | 3% | |
| Sugars | 6.61g | 26% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 79.92g | 160% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 5mg | 28% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 201.52 Kcal (844 kJ) | ||
| Calories from fat | 120.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.37g | 99% | |
|---|---|---|---|
| Cholesterol | 79.85mg | 128% | |
| Sodium | 418.28mg | 84% | |
| Potassium | 186.48mg | 19% | |
| Total Carbs | 2.12g | 3% | |
| Sugars | 1.38g | 26% | |
| Dietary Fiber | 0.15g | 3% | |
| Protein | 16.66g | 160% | |
| Vitamin C | 2.8mg | 22% | |
| Iron | 1mg | 28% | |
| Calcium | 12.6mg | 6% | |
* 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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