Directions:
- In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade.
- Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.94 Kcal (1394 kJ) | ||
| Calories from fat | 96.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 16% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 2847.02mg | 119% | |
| Potassium | 1068.4mg | 23% | |
| Total Carbs | 8.84g | 3% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 53.61g | 107% | |
| Vitamin C | 29.3mg | 49% | |
| Iron | 1.6mg | 9% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.68 Kcal (325 kJ) | ||
| Calories from fat | 22.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 16% | |
|---|---|---|---|
| Cholesterol | 32.49mg | 46% | |
| Sodium | 664.27mg | 119% | |
| Potassium | 249.28mg | 23% | |
| Total Carbs | 2.06g | 3% | |
| Sugars | 0.92g | 16% | |
| Dietary Fiber | 0.51g | 9% | |
| Protein | 12.51g | 107% | |
| Vitamin C | 6.8mg | 49% | |
| Iron | 0.4mg | 9% | |
| Calcium | 8.8mg | 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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