Directions:
- In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder.
- Heat the mixture, simmering, until the marmalade has melted.
- Set aside to cool completely.
- Divide the marmalade in half.
- Place the chicken in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add one half of the cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
- Take chicken from the marinade and discard the USED marinade.
- Pour the second half of the marinade into a saucepan.
- Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.
- Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.74 Kcal (2741 kJ) | ||
| Calories from fat | 66.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1285.25mg | 54% | |
| Potassium | 729.74mg | 16% | |
| Total Carbs | 108.19g | 36% | |
| Sugars | 97.34g | 389% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 47.27g | 95% | |
| Vitamin C | 8mg | 13% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 156.13 Kcal (654 kJ) | ||
| Calories from fat | 15.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 11% | |
|---|---|---|---|
| Cholesterol | 33.2mg | 46% | |
| Sodium | 306.48mg | 54% | |
| Potassium | 174.01mg | 16% | |
| Total Carbs | 25.8g | 36% | |
| Sugars | 23.21g | 389% | |
| Dietary Fiber | 0.39g | 7% | |
| Protein | 11.27g | 95% | |
| Vitamin C | 1.9mg | 13% | |
| Calcium | 16.9mg | 7% | |
* 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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