Directions:
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use.
- Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
- Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until a thermometer reads 180° and juices run clear, basting occasionally with reserved sauce. Yield: 4 servings plus 3 cups leftover sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1460.34 Kcal (6114 kJ) | ||
| Calories from fat | 524.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.28g | 90% | |
|---|---|---|---|
| Cholesterol | 241.15mg | 80% | |
| Sodium | 1805.4mg | 75% | |
| Potassium | 1084.58mg | 23% | |
| Total Carbs | 171.32g | 57% | |
| Sugars | 89.3g | 357% | |
| Dietary Fiber | 7.07g | 28% | |
| Protein | 60.13g | 120% | |
| Vitamin C | 36.2mg | 60% | |
| Iron | 6mg | 33% | |
| Calcium | 170.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 270.68 Kcal (1133 kJ) | ||
| Calories from fat | 97.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 90% | |
|---|---|---|---|
| Cholesterol | 44.7mg | 80% | |
| Sodium | 334.64mg | 75% | |
| Potassium | 201.03mg | 23% | |
| Total Carbs | 31.75g | 57% | |
| Sugars | 16.55g | 357% | |
| Dietary Fiber | 1.31g | 28% | |
| Protein | 11.14g | 120% | |
| Vitamin C | 6.7mg | 60% | |
| Iron | 1.1mg | 33% | |
| Calcium | 31.7mg | 17% | |
* 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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