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Grilled Chicken With Sweet Onion Relish Recipe
|Skinless chicken||2 Pound|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|Grated ginger root||1 Tablespoon|
|Reduced sodium soy sauce||2 Teaspoon|
|Reduced calorie margarine||1 Tablespoon|
|Chopped red onions||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Orange spread||3 Tablespoon (All Fruit Variety)|
|Chili sauce||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 1412 Calories from Fat 295
% Daily Value*
Total Fat 33 g50.6%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 589.7 mg
Sodium 1330 mg55.4%
Total Carbohydrates 81 g27%
Dietary Fiber 5.8 g23.2%
Sugars 66.4 g
Protein 190 g380.2%
Vitamin A 48.3% Vitamin C 232.4%
Calcium 15.8% Iron 61.8%
*Based on a 2000 Calorie diet
Place the pieces in a large self-closing plastic bag.
In a small bowl, stir together the orange juice, honey, mustard, ginger and soy sauce.
Pour over the chicken.
Seal and marinate in the refrigerator for at least 2 hours, turning the bag occasionally.
For the relish: In a small saucepan, melt the margarine.
Add the onions and peppers.
Cook and stir about 4 minutes or until the vegetables are tender.
Stir in the tomatoes, fruit spread, chili sauce, vinegar and thyme.
Cook and stir for 2 minutes more.
Remove from the heat and set aside.
To prepare the grill for cooking, spray the unheated grill rack with no-stick spray.
Then light the grill according to the manufacturer's directions.
Place the rack on the grill.
Remove the chicken from the bag, reserving the marinade.
Place the chicken on the rack over the coals.
Grill, uncovered, for 15 to 20 minutes or until the chicken is no longer pink, turning and brushing with the reserved marinade frequently