In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin, paprika, turmeric, cayenne, lime juice, and olive oil. Season to taste with salt and pepper. Pour over the chicken thighs and marinate, covered, overnight in the refrigerator. When ready to cook, remove the chicken from the marinade and grill about 6 to 8 minutes on each side, being careful not to let the flames flare up. If broiling, place on a greased baking sheet and cook 5 inches from the heat. Yield: 6 servings Recipe By : Nathalee Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:22:57 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (779g)|
|Recipe Makes: 1|
|Calories from Fat: 574 (35%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 408.4mg||126 %|
|Sodium 603.6mg||21 %|
|Potassium 1859.4mg||49 %|
|Total Carbohydrate 167.3g||49 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 153.7g|
|Protein 112g||160 %|
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Calories per serving: 1626
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