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.
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