Directions:
- In a bowl, combine the syrup, chili sauce, chives, soy sauce, mustard and cayenne. Set aside 2/3 cup for basting. Divide remaining marinade between two large resealable plastic bags; add chicken. Seal bags and turn to coat. Cover and refrigerate for 1 hour.
- Drain and discard marinade. Place chicken in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn chicken over; baste with some of the reserved marinade. Bake for 10 minutes; turn and baste again. Bake 10-15 minutes longer or until juices run clear and sauce is thickened. Yield: about 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.98 Kcal (913 kJ) | ||
| Calories from fat | 31.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 578.56mg | 24% | |
| Potassium | 340.78mg | 7% | |
| Total Carbs | 17.03g | 6% | |
| Sugars | 15.4g | 62% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 24.9g | 50% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.96 Kcal (582 kJ) | ||
| Calories from fat | 19.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 5% | |
|---|---|---|---|
| Cholesterol | 42.64mg | 22% | |
| Sodium | 368.84mg | 24% | |
| Potassium | 217.25mg | 7% | |
| Total Carbs | 10.86g | 6% | |
| Sugars | 9.82g | 62% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 15.87g | 50% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.8mg | 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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