Easy Barbecue Chicken With Orange & Rosemary (Low Sodium)
Yield: serves 6
1 1/2 cups Smucker’s low sugar orange marmalade (4.335mg)
3 garlic cloves, minced (1.5mg)
3 tablespoons olive oil (trace)
1 teaspoon dill (.415mg)
1/4 teaspoon sugar (.5mg)
1/4 cup genuine brewed rice vinegar (.6mg)
1 cup white wine (not cooking (11.8mg)
6 (24 ounces) chicken breast halves (460.2mg)
1 tablespoon fresh rosemary, minced (.44mg)
pinch of white pepper (trace)
Add seasoned vegetables and boiled red potatoes to the grill for a complete outdoor repast. This preparation also works well with turkey, duck and wild fowl.
In a large bowl, mix 1 cup wine, vinegar, sugar and dill. Place breasts in marinade, cover and refrigerate for 24 hours².
Preheat barbecue coals or gas charbroiler to medium-hot.
Combine remaining ingredients.
Place breasts on grill, skin side down (or if skinless meat side down). Turn after 6 to 8 minutes. Baste with sauce.
Cook hot for about 8 - 10 minutes or until breast meat is just firm to finger pressure.¹ Baste frequently. Top with any left over sauce and serve immediately.
¹ Your barbecue may require shorter or longer cooking time.
² Or use FoodSaver™ vacuum sealer unit for marinating and marinate for only 20 minutes.
Yield: serves 6
Nutritional Information Sodium Per Recipe: 479.9 mg; Sodium Per Serving:80 mg
Nutritional Data: Calories: 357.7; Protein: 27.8 g; Carbohydrate: 35.9 g; Dietary Fiber: 1.473 g; Total Sugars: 8.25 g; Total Fat: 8.725 g; Saturated Fat: .909 g; Monounsaturated Fat: 4.54 g; Polyunsaturated Fat: 2.505 g; Cholesterol: 68.4 mg; Calcium: 33.3 mg; Iron: 1.362 mg; Potassium: 429.6 mg; Sodium: 80 mg; Vitamin K: 9.87 mcg; Folate: 9.532 mcg
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