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Prep 5min
Total35min
Ingredients5
Servings12
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Ingredients
1
(15.5-oz.) jar (about 1 1/4 cups) reduced-sugar apricot preserves
1/4
cup chili sauce
3
(3 to 3 1/2-lb.) pkg. cut-up frying chickens
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
1
GRILL DIRECTIONS: Heat grill. In small saucepan, combine apricot preserves and chili sauce; mix well. Cook until thoroughly heated.
2
Sprinkle chicken with salt and pepper. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 25 to 30 minutes or until chicken is fork-tender and juices run clear, turning and brushing frequently with apricot mixture during last 15 minutes of cooking time.
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Sugar can cause flare-ups on the grill. In this recipe we used reduced-sugar preserves to lower the risk of flare-ups and burned chicken. Keeping the cover on the grill also helps to minimize flare-ups.
Chili sauce is a condiment similar to ketchup made from tomatoes, dried chiles, onions, green peppers, vinegar, sugar and spices. Chili sauce is spicier and chunkier than ketchup and is stocked near the ketchup at the supermarket.
To cut about 130 calories and 11 grams of fat from each serving, remove the skin from the chicken before grilling it.
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Nutrition Facts
Serving Size:1 Serving
Calories
420
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
6g
30%
Cholesterol
135mg
45%
Sodium
300mg
13%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
12g
Protein
43g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Fruit; 1 Other Carbohydrate; 6 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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