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Nutrition Facts

Serving Size 1 (244g)

Recipe makes 4 servings

Calories 506
Calories from Fat 283 (55%)
Amount Per Serving %DV
Total Fat 31.5g 48%
Saturated Fat 9.0g 44%
Monounsaturated Fat 13.0g
Polyunsaturated Fat 6.8g
Trans Fat 0.0g
Cholesterol 155mg 51%
Sodium 1324mg 55%
Potassium 488mg 13%
Total Carbohydrate 15.3g 5%
Dietary Fiber 0.7g 2%
Sugars 13.6g
Protein 38.9g 77%

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Southwest Chicken

Recipe #136429 | 1¼ hours | 10 min prep | add private note

By: cookinrooky
Sep 6, 2005

I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
  2. 2
    Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
  3. 3
    Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.

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Featured Reviews for This Recipe

From: Crazycook in PA

On Jun 7, 2009

I put the rub on some boneless, skinless chicken breasts and marinated it overnight. Although I like spicy foods, this was way too overpowering and way too salty! We did not care for this at all!

0 people found this review helpful

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  • From: Roxygirl in Colorado

    On Jan 28, 2009

    Great chicken! I rubbed a bit of olive oil with the seasonings into the chicken breasts and grilled on our gas grill. I cooked it immed. and found it juicy and flavorful. I didn't find it too sweet at all! Maybe it was the grill but I tasted the spices predominantly. I served with tortellini and alfredo sauce and tossed salad. I will make this recipe often! Thanks for posting cookinrooky. Roxygirl

    0 people found this review helpful

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    From: Pot Scrubber

    On May 15, 2006

    I can't imagine WHY I cooked this dish- I'm just glad I did. I usually don't like meat cooked with sugar. I like things spicy not sweet. After seeing the other pungent spices used, I decided to give it a go because I had some leftover Mexican rice to use up. It wasn't sweet at all! It was delicious! I only had dark sugar and therefore my chicken was dark but it wasn't burned. I upped the cayenne to 1/2 tsp. The amount of rub thoroughly covered 6 drumsticks without a speck of rub left over. Dugan loved it and said it reminded him of his mom's recipe where she coated chicken with taco seasoning and baked. This chicken paired with some Mexican rice was a welcome change of pace and Dugan wants it moved into our chicken dinner rotations. Thanks for the surprise!

    5 people found this review helpful

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  • From: Night Owl

    On Jan 23, 2007

    A delicious mix of spices with a little sweetness. I also reduced the salt. I did not let the rub sit for 4hrs, I'm sure it would be better but it tasted great anyway. I did loosely place a piece of foil over at the 30 min mark as I was afraid the outside would overcook before the inside was done. Removed foil the last 5 min. 350 may be a better temp. in my oven. Will make again. Thanks!

    4 people found this review helpful

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  • Read all 22 reviews

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