Recipe courtesy of The Park's Finest
Recipe courtesy of The Park's Finest
Candy Coated Chicken
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- Level: Easy
- Total: 1 hr 55 min (includes resting time)
- Active: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 533
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 32 g
- Cholesterol
- 117 mg
- Sodium
- 1293 mg
- Level: Easy
- Total: 1 hr 55 min (includes resting time)
- Active: 10 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 533
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 32 g
- Cholesterol
- 117 mg
- Sodium
- 1293 mg
Ingredients
Directions
- Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes.
- Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour.
- Preheat a charcoal grill to medium heat.
- Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.
