Directions:
- Combine all salsa ingredients in a small bowl. Cover and refrigerate until serving time.
- Sprinkle chicken with salt and pepper.
- Combine all glaze ingredients in a small saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil (about 5-7 minutes). Reserve about 1/2 cup and set aside.
- Place chicken on grill and brush with glaze. Grill, turning once and glazing, until chicken is no longer pink and thoroughly cooked.
- Serve immediately with salsa and reserved glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.86 Kcal (1452 kJ) | ||
| Calories from fat | 115.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 20% | |
|---|---|---|---|
| Cholesterol | 154.51mg | 52% | |
| Sodium | 958.43mg | 40% | |
| Potassium | 839.89mg | 18% | |
| Total Carbs | 12.15g | 4% | |
| Sugars | 8.66g | 35% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 48.18g | 96% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.67 Kcal (434 kJ) | ||
| Calories from fat | 34.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 20% | |
|---|---|---|---|
| Cholesterol | 46.18mg | 52% | |
| Sodium | 286.45mg | 40% | |
| Potassium | 251.03mg | 18% | |
| Total Carbs | 3.63g | 4% | |
| Sugars | 2.59g | 35% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 14.4g | 96% | |
| Vitamin C | 13.7mg | 76% | |
| Calcium | 10.9mg | 4% | |
* 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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