Directions:
- Position knife blade in food processor bowl; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once. Place 1/3 cup onion mixture in a heavy-duty, zip-top plastic bag; reserve remaining onion mixture. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally.
- Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place chicken and thyme sprigs, if desired, on rack; grill, covered, 4 minutes on each side or until chicken is done. Discard thyme sprigs. Serve chicken with reserved onion mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.12 Kcal (423 kJ) | ||
| Calories from fat | 33.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 16.25mg | 5% | |
| Sodium | 577.87mg | 24% | |
| Potassium | 109.93mg | 2% | |
| Total Carbs | 10.48g | 3% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.41 Kcal (395 kJ) | ||
| Calories from fat | 30.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 6% | |
|---|---|---|---|
| Cholesterol | 15.17mg | 5% | |
| Sodium | 539.49mg | 24% | |
| Potassium | 102.63mg | 2% | |
| Total Carbs | 9.78g | 3% | |
| Sugars | 6.16g | 26% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 5.9g | 13% | |
| Vitamin C | 3.8mg | 7% | |
| Iron | 0.4mg | 3% | |
| Calcium | 21mg | 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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