From People Magazine, 6/3/13, page 100. Reportedly also good on salmon.
1. Combine first four ingredients in a resealable plastic bag. Add chicken and marinate for one hour in refrigerator
2. Preheat oven to 425(F) degrees. Line a rimmed baking sheet with aluminum foil and place in oven for two minutes. Shake off excess marinade and arrange thighs on baking sheet. Bake 20 minutes or until juices run clear (165 degrees internal temperature). Remove from oven and let chicken rest 10 minutes before serving.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 345 | ||
Calories from Fat: 112 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 188.2mg | 58 % | |
Sodium 206.4mg | 7 % | |
Potassium 596.5mg | 16 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.4g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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