Directions:
- Combine vermouth, soy sauce, molasses or brown sugar, pepper and ginger.
- Place chicken in a food-grade plastic bag; add marinade, close bag and turn to coat chicken well; marinate at room temp for 30-45 minutes or in fridge 3-4 hours (I let it go all day, about 8-9 hours), turning bag now and then.
- Drain chicken, reserving marinade.
- Grill over hot coals, turning as needed to cook evenly and prevent burning; baste with marinade occasionally but let it cook well after basting since raw chicken was in it.
- Grill for about 45 minutes then serve hot over steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.63 Kcal (488 kJ) | ||
| Calories from fat | 6.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 1% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 1026.89mg | 43% | |
| Potassium | 391.14mg | 8% | |
| Total Carbs | 19.41g | 6% | |
| Sugars | 16.16g | 65% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.6mg | 14% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.36 Kcal (671 kJ) | ||
| Calories from fat | 9.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 1% | |
|---|---|---|---|
| Cholesterol | 67.55mg | 16% | |
| Sodium | 1411.95mg | 43% | |
| Potassium | 537.81mg | 8% | |
| Total Carbs | 26.69g | 6% | |
| Sugars | 22.22g | 65% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 7.38g | 11% | |
| Vitamin C | 4.1mg | 5% | |
| Vitamin A | 0.8mg | 19% | |
| Iron | 3.5mg | 14% | |
| Calcium | 67.8mg | 5% | |
* 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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