Directions:
- In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.34 Kcal (1136 kJ) | ||
| Calories from fat | 30.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 370.12mg | 15% | |
| Potassium | 474.34mg | 10% | |
| Total Carbs | 41.34g | 14% | |
| Sugars | 37.47g | 150% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 23.02g | 46% | |
| Vitamin C | 59.7mg | 100% | |
| Calcium | 16.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.86 Kcal (460 kJ) | ||
| Calories from fat | 12.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 5% | |
|---|---|---|---|
| Cholesterol | 27.08mg | 22% | |
| Sodium | 149.85mg | 15% | |
| Potassium | 192.04mg | 10% | |
| Total Carbs | 16.73g | 14% | |
| Sugars | 15.17g | 150% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 9.32g | 46% | |
| Vitamin C | 24.2mg | 100% | |
| Calcium | 6.7mg | 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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