Directions:
- Heat grill.
- In small saucepan, combine chili sauce, brown sugar, lime juice, hot pepper sauce, allspice and ginger.
- Bring to a boil, stirring occasionally.
- Remove from heat.
- Place chicken on grill, skin side down, over low heat.
- Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
- Bring any remaining glaze to a boil; serve as a sauce with chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.11 Kcal (1248 kJ) | ||
| Calories from fat | 153.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 568.72mg | 24% | |
| Potassium | 361.15mg | 8% | |
| Total Carbs | 12.39g | 4% | |
| Sugars | 8.58g | 34% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 21.46g | 43% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.5mg | 9% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 184.4 Kcal (772 kJ) | ||
| Calories from fat | 94.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 26% | |
|---|---|---|---|
| Cholesterol | 63.12mg | 34% | |
| Sodium | 351.79mg | 24% | |
| Potassium | 223.39mg | 8% | |
| Total Carbs | 7.66g | 4% | |
| Sugars | 5.31g | 34% | |
| Dietary Fiber | 1.3g | 8% | |
| Protein | 13.28g | 43% | |
| Vitamin C | 7.5mg | 20% | |
| Iron | 1mg | 9% | |
| Calcium | 16.1mg | 3% | |
* 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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