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Barbecued Chicken
Nutrition Facts
| Serving Size | ½ breast or 2 small drumsticks |
| Calories | 176 |
| Total Fat | 4 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 81 mg |
| Sodium | 199 mg |
| Potassium | 392 mg |
| Total Carbohydrate | 7 g |
| Dietary Fiber | 1 g |
| Protein | 27 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Tomato paste | 5 tablespoons (3 ounces) |
| Ketchup | 1 teaspoon |
| Honey | 2 teaspoons |
| Molasses | 1 teaspoon |
| Worcestershire sauce | 1 teaspoon |
| White vinegar | 4 teaspoons |
| Cayenne pepper | ¾ teaspoons |
| Black pepper | 1/8 teaspoons |
| Onion powder | ¼ teaspoon |
| Garlic cloves, minced | 2 |
| Ginger, grated | 1/8 teaspoon |
| Chicken (breasts, drumsticks), skinless | 1 ½ pounds |
- Directions
- Combine all ingredients except chicken in saucepan. Simmer for 15 minutes.
- Wash chicken and pat dry. Place on large platter and brush with 1/2 of sauce mixture.
- Cover with plastic wrap and marinate in refrigerator for 1 hour.
- Place chicken on baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
- Turn down oven to 350ºF and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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