Directions:
- Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In a small bowl, combine the peach, peppers, onion, mint and 1 tablespoon glaze; set aside.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.96 Kcal (661 kJ) | ||
| Calories from fat | 22.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 4% | |
|---|---|---|---|
| Cholesterol | 50.18mg | 17% | |
| Sodium | 569.14mg | 24% | |
| Potassium | 492.21mg | 10% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 18.08g | 36% | |
| Vitamin C | 49.1mg | 82% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.4mg | 247% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.12 Kcal (298 kJ) | ||
| Calories from fat | 10.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 4% | |
|---|---|---|---|
| Cholesterol | 22.59mg | 17% | |
| Sodium | 256.26mg | 24% | |
| Potassium | 221.62mg | 10% | |
| Total Carbs | 7.49g | 6% | |
| Sugars | 5.96g | 53% | |
| Dietary Fiber | 1.33g | 12% | |
| Protein | 8.14g | 36% | |
| Vitamin C | 22.1mg | 82% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 20mg | 247% | |
| Calcium | 13mg | 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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