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Nutrition Facts

  Serving Size: 1 serving

Amount Per Serving
  Calories 263.9
  Total Fat 6.7 g
      Saturated Fat 1.7 g
      Polyunsaturated Fat 1.6 g
      Monounsaturated Fat 2.4 g
  Cholesterol 117.0 mg
  Sodium 663.3 mg
  Potassium 476.5 mg
  Total Carbohydrate 5.6 g
      Dietary Fiber 1.6 g
      Sugars 0.4 g
  Protein 43.2 g
  Vitamin A 15.9 %
  Vitamin B-12 8.1 %
  Vitamin B-6 47.9 %
  Vitamin C 6.7 %
  Vitamin D 0.0 %
  Vitamin E 2.6 %
  Calcium 4.2 %
  Copper 5.5 %
  Folate 3.8 %
  Iron 14.9 %
  Magnesium 11.2 %
  Manganese 8.3 %
  Niacin 83.1 %
  Pantothenic Acid     14.7 %
  Phosphorus     36.1 %
  Riboflavin 10.6 %
  Selenium 58.2 %
  Thiamin 8.4 %
  Zinc 9.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Sticky Chicken

View the full Sticky Chicken Recipe & Instructions
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sticky Chicken

239 calories of Roasting Chicken, light meat, (2 unit (yield from 1 lb ready-to-cook chicken))

14 calories of Onions, raw, (0.25 large)

3 calories of Paprika, (0.50 tsp)

2 calories of Onion powder, (0.25 tsp)

2 calories of Pepper, white, (0.25 tsp)

1 calories of Pepper, red or cayenne, (0.25 tsp)

1 calories of Garlic powder, (0.13 tsp)

1 calories of Thyme, ground, (0.25 tsp)

1 calories of Pepper, black, (0.13 tsp)

0 calories of Salt, (0.25 tsp)


Nutrition & Calorie Comments  

I think it's fair to point out that the listed caloric information is for the "light" meat only. No caloric information is provided for the dark meat. So for those of you who eat the legs/thighs/wings, you will need to use the SP recipe calculator for an accurate calorie count. Submitted by:
REDPEPPERS

(6/23/14)
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I put the rub on chicken pieces (legs with back attached) and threw them in the crock pot on top of coarsely chopped onions. Not exactly "sticky" chicken but smells and tastes amazing. I always thought the crock pot was only for cooking with high-calorie sauces. So glad to discover this recipe! Submitted by:
RHYMESWITHBABY

(8/7/12)
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I made it last night and it was pretty good. As a previous poster stated, my juices never did caramelize and I cooked my chicken for the full 5 hours. I doubled up on the seasoning and withheld the salt and white pepper. All in all, it was a good dish and I would experiment with it again. Submitted by:
SMONTE2

(7/1/12)
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Delicious! I left out the salt and put the rub both on and under the skin all over. This is definitely a keeper. Submitted by:
CDMORTON61

(5/19/12)
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This is a great recipe, have been making it for years. I leave out the salt - and we aren't crazy about onions, so I mix a tsp of onion powder into the rub rather than putting onions inside. My husband gets excited EVERY time I make it. Good in the oven, in the crockpot, or on the grill. Submitted by:
HERE_N_NOW

(4/21/12)
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Just made this recipe. It's good but not great. It didn't get sticky and had aIot of juice. I didn't care for the flavor that the thyme gave the dish. I will make it again, only I will roast as directed, omit the thyme and add 1 tbs. brown sugar to help it caramelize. Submitted by:
FEDUPWITHFAT2

(1/8/12)
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awesome dish, I made it and added abut 1/2 tsp of salt. I uses BBQ shake and bake seasoning and put it on the BBQ tasted awesome Submitted by:
ESHARA43

(10/25/11)
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Very simple and low in calories....just the way I like it! Submitted by:
JOANNEVENT111

(9/14/11)
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Most versions of this recipe call for 4 times the salt--one teaspoon is plenty! The house smelled wonderful all afternoon, we had a nice dinner and I've got plenty of meat and broth to make chicken and noodles later. Submitted by:
ONEWEIGH

(4/29/11)
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My family loves this chicken. I use the same seasonings for coating frying pieces that I cook in my nuwave oven-no added fat or coatings. Submitted by:
RAINEYONE9

(2/23/11)
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I made this, using a loose foil tent, in a glass pie dish. I did not baste it, so it's not sticky, but did brown lightly. I think the differences in how the meat turns out depends on the fat content of the chicken. Fat tames the heat of the cayenne and keeps a coating over the meat. Submitted by:
JSPEED4

(2/2/11)
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I can not wait to make this chicken this weekend. I am not a big but having less calories and sodium is very appealing to me. Stay tuned for my results on next week. Submitted by:
CHUEYSMOM

(11/12/10)
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Wonderful! I cooked it in a pot with high flame to brown all side then on a low flame, I cooked it for just an hour and turned to be YUMMMMMY! I added some Irish Cream (just a table spoon from the Fat Free Version with low calories) and Oregano, Basil, and rubbed it with garlic cloves too! Submitted by:
YARANIMER

(10/5/10)
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