Directions:
- Rinse and pat dry the chicken.
- Combine chipotle peppers, honey, vinegar, garlic, lime and 1/4 teaspoon salt in a food processor. Process until it becomes a paste.
- Place chicken in a glass dish, lightly season with salt. Transfer 1/4 cup of the marinade to a bowl and set aside. Spread remaining marinade over chicken and turn to coat completely. Cover and refrigerate for at least 2 hours.
- When ready to cook. Heat grill over medium heat. Grill chicken until browned on all sides, turning once and brushing with reserved marinade. Cooking time is about 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear.
- Transfer to a serving platter and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58 Kcal (243 kJ) | ||
| Calories from fat | 2.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 0% | |
|---|---|---|---|
| Sodium | 244.58mg | 10% | |
| Potassium | 34.1mg | 1% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 12.49g | 50% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.7 Kcal (497 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 0% | |
|---|---|---|---|
| Sodium | 500.58mg | 10% | |
| Potassium | 69.8mg | 1% | |
| Total Carbs | 30.91g | 5% | |
| Sugars | 25.57g | 50% | |
| Dietary Fiber | 2.55g | 5% | |
| Protein | 1.15g | 1% | |
| Vitamin C | 14.2mg | 12% | |
| Iron | 1.1mg | 3% | |
| Calcium | 20.7mg | 1% | |
* 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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