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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Fiery Chicken and Potato Fingers

Source: dLife

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

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 12.2 Fat, 0.2 Vegetables, 0.2 Other Carbs, 1.8 Starch, 3.6 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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Servings

Ingredients

Directions

Cut each chicken piece lengthwise into 3 strips. Place chicken in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl stir together oil, hot pepper sauce, parsley (if desired), honey, salt, cayenne pepper, black pepper, and garlic.
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.
Drain chicken, discarding marinade. Just before grilling, cut each potato lengthwise into 8 wedges. Lightly brush wedges with some of the reserved marinade.
Place potatoes on the rack of an uncovered grill directly over medium coals. Grill for 15 minutes.
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.