Barbecued Chicken
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
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 |
Servings and Times
Servings | 6 |
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.