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Barbecue Chicken

Servings = 1 | Serving size =1 piece chicken

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

Leftovers from this healthy recipe are delicious.

Serve with Roasted Potatoes or Roasted Corn on the Cob or French Fries or Cornbread Muffins

AND

Serve with Roasted Beets or Parmesan Squash or Green Beans in Walnut Vinaigrette

1 cup low-sodium ketchup
1/4 cup apricot jelly
1/4 cup dark brown sugar
1/2 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp water
1/8 tsp hot sauce
1/8 tsp garlic powder
1/2 tsp dry mustard
1 tsp chili powder
1 tsp paprika
1 tsp ground black pepper
1 piece per serving chicken (breast, thigh, or drumstick) (skin removed)

Mix all ingredients, except the chicken, in a blender and chill overnight.

Heat grill to medium heat (approx. 350°F).

Dip chicken pieces in barbecue sauce and place on grill. Turn frequently spreading the rest of the sauce on the chicken as it cooks.

Nutrition Facts

Serving size: 1/4 cup sauce | Servings 8

Calories 217 | Calories from Fat 15

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 0g (2%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 68 mg (23 %) | Sodium 126 mg (5 %)

Total Carbohydrates 21g (7%) | Sugars 18g

Dietary Fiber 0g (2%) | Protein 28g

Vitamin A 10% | Vitamin C 13 % | Calcium 3% | Iron 8%

Vitamin K 2 mcg  | Potassium  482 mg | Magnesium  43 mg

 


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