Directions:
- Mix all the ingredients except the chicken into a large zip style bag and then add the chicken.
- Marinate from 4 hours to overnight in the refrigerator, turning occasionally.
- Reserve 1/4 cup of the marinade for basting.* It has raw chicken juices so it should be boiled before using as a baste.
- Grill or Broil 10 minutes per side, basting with the (boiled) marinade.
- An instant read thermometer inserted in the thigh should register 180 degrees F. when done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.45 Kcal (1111 kJ) | ||
| Calories from fat | 211.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.49g | 36% | |
|---|---|---|---|
| Cholesterol | 52.72mg | 18% | |
| Sodium | 763.58mg | 32% | |
| Potassium | 309.28mg | 7% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 10.84g | 22% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 208.03 Kcal (871 kJ) | ||
| Calories from fat | 165.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.41g | 36% | |
|---|---|---|---|
| Cholesterol | 41.32mg | 18% | |
| Sodium | 598.41mg | 32% | |
| Potassium | 242.38mg | 7% | |
| Total Carbs | 3.64g | 2% | |
| Sugars | 1.71g | 9% | |
| Dietary Fiber | 1.02g | 5% | |
| Protein | 8.5g | 22% | |
| Vitamin C | 1.9mg | 4% | |
| Iron | 1.5mg | 11% | |
| Calcium | 17.7mg | 2% | |
* 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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