Directions:
- Prepare grill for indirect-heat cooking.
- Combine salt, garlic powder and pepper; sprinkle over chicken.
- Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
- Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
- Turn; place over indirect heat.
- Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.23 Kcal (930 kJ) | ||
| Calories from fat | 51.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 576.58mg | 24% | |
| Potassium | 304.94mg | 6% | |
| Total Carbs | 20.65g | 7% | |
| Sugars | 16.85g | 67% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 20.95g | 42% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 5.8mg | 32% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.72 Kcal (635 kJ) | ||
| Calories from fat | 34.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 9% | |
|---|---|---|---|
| Cholesterol | 182.67mg | 89% | |
| Sodium | 393.63mg | 24% | |
| Potassium | 208.18mg | 6% | |
| Total Carbs | 14.1g | 7% | |
| Sugars | 11.5g | 67% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 14.3g | 42% | |
| Vitamin C | 11.2mg | 27% | |
| Vitamin A | 2.3mg | 113% | |
| Iron | 4mg | 32% | |
| Calcium | 10.7mg | 2% | |
* 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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