Ingredients:
- 1 tsp chiffonade fresh mint leaves
- 1 1/2 tbsp chiffonade basil leaves
- 1/4 cup reserved marinade, strained
Directions:
- Glaze, recipe follows
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- Glaze:
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1463.37 Kcal (6127 kJ) | ||
| Calories from fat | 1219.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 135.51g | 208% | |
|---|---|---|---|
| Cholesterol | 317.1mg | 106% | |
| Sodium | 714.28mg | 30% | |
| Potassium | 538.61mg | 11% | |
| Total Carbs | 30.44g | 10% | |
| Sugars | 21.89g | 88% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 31.37g | 63% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 369.64 Kcal (1548 kJ) | ||
| Calories from fat | 308.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.23g | 208% | |
|---|---|---|---|
| Cholesterol | 80.1mg | 106% | |
| Sodium | 180.42mg | 30% | |
| Potassium | 136.05mg | 11% | |
| Total Carbs | 7.69g | 10% | |
| Sugars | 5.53g | 88% | |
| Dietary Fiber | 0.43g | 7% | |
| Protein | 7.92g | 63% | |
| Vitamin C | 5.6mg | 37% | |
| Iron | 0.2mg | 5% | |
| Calcium | 16.5mg | 7% | |
* 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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