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Servings:
|
about
scaling
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Cook Time: |
45 minutes |
Prep Time: |
15 minutes |
Cook Method: |
grilled |
Cook Temp: |
medium |
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1. In a small bowl, whisk together the ketchup, apricot preserves, garlic, vinegar, red pepper, chili powder and dry mustard.
2. Heat the grill to medium. Cut up the chicken, rinse and pat dry. Place the chicken, skin side up, over indirect heat, close lid, and cook for 25 minutes.
3. Brush the glaze over the skin and continue to cook, brushing once more with the glaze, until cooked through, about 20 minutes more.
Nutrition Facts |
|
Serving Size
(221g
)
|
|
Servings Per Container
2
|
| Amount Per Serving |
| Calories 260 |
Calories from Fat 20 |
| |
% Daily Value * |
| Total Fat 2.5g |
4% |
| Saturated Fat 0.5g |
3% |
| Trans Fat 0g |
|
| Cholesterol 110mg |
37% |
| Sodium 260mg |
11% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 0g |
0% |
| Sugars 8g |
|
| Protein 45g |
|
| Vitamin A 6% |
Vitamin C 8% |
| Calcium 2% |
Iron 8% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
4 tsp |
Ketchup |
|
4 tsp |
Preserves, apricot |
|
1/4 ea |
Garlic clove, finely chopped |
|
1 tsp |
Cider vinegar |
|
1/4 tsp |
Red pepper flakes |
|
1/4 tsp |
Spice, chili powder |
|
1/16 tsp |
Spice, mustard dry |
|
21 oz |
Skinless chicken breast, broiler/fryer, raw |
|
