Directions:
- Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.
- Grill chicken until juices run clear, turning frequently, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.18 Kcal (1232 kJ) | ||
| Calories from fat | 128.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 22% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 1086.65mg | 45% | |
| Potassium | 587.58mg | 13% | |
| Total Carbs | 11.68g | 4% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 14.12g | 28% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 3.9mg | 22% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 168.03 Kcal (704 kJ) | ||
| Calories from fat | 73.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 22% | |
|---|---|---|---|
| Cholesterol | 38.85mg | 23% | |
| Sodium | 620.66mg | 45% | |
| Potassium | 335.61mg | 13% | |
| Total Carbs | 6.67g | 4% | |
| Sugars | 3.03g | 21% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 8.07g | 28% | |
| Vitamin C | 6.4mg | 19% | |
| Iron | 2.2mg | 22% | |
| Calcium | 42.3mg | 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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