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Grilled Fiery Chicken and Potato Fingers
Source: dLife

Grilled chicken with a zesty seasoning and a side dish of potatoes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 386.3
Total Carbs 37.8 g
Dietary Fiber 4.2 g
Sugars 5.9 g
Total Fat 12.2 g
Saturated Fat 1.8 g
Unsaturated Fat 1.5 g
Potassium 1100.3 mg
Protein 30.0 g
Sodium 655.5 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 1/2 Other Carbs , 2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless skinless chicken breasts
3 tbsp  olive oil
3 tbsp  hot pepper sauce
2 tbsp  chopped parsley
1 tbsp  honey
0 1/2 tsp  salt
0 1/2 tsp  ground cayenne (red pepper)
0 1/2 tsp  black pepper
3 each  medium garlic cloves
2 each  Potatoes, fresh, with skin, large, 3" to 4 1/4"
  1. Cut each chicken piece lengthwise into 3 strips. Place chicken in a resealable plastic bag set in a shallow dish.
  2. For marinade, in a small bowl stir together oil, hot pepper sauce, parsley (if desired), honey, salt, cayenne pepper, black pepper, and garlic.
  3. Pour 2 tablespoons of the marinade over chicken; seal bag. Marinate in the refrigerator for 30 minutes to 24 hours, turning bag occasionally. Cover and chill the remaining marinade for basting.
  4. Drain chicken, discarding marinade. Just before grilling, cut each potato lengthwise into 8 wedges. Lightly brush wedges with some of the reserved marinade.
  5. Place potatoes on the rack of an uncovered grill directly over medium coals. Grill for 15 minutes.
  6. Place chicken on grill rack next to potatoes. Grill for 9 to 12 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender, turning and brushing chicken once with the reserved marinade halfway through grilling.

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