try some easy appetizers to make entertaining simple and fun for host and guests. Reusable sheets for both cooking and presentation are easy to prep and serve from oven to table. Instead of spending hours cleaning up sticky sauces, spend more time with your guests with this tasty appetizer.

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Name: Sticky Lime Thai Chicken
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Thai
Ingredients: • 12 chicken legs; Marinade:; • 1/3 cup (85 ml) olive oil; • 1/3 cup (85 ml) balsamic vinegar; • 1/3 cup (60 ml) tamari or soya; • 1/3 cup (60 ml) maple syrup; • 3 Tbsp. (15 ml) of grainy mustard; • Lime zest; • 1 Tbsp. (15 ml) lime juice; • 1/2 red pepper (finely chopped); • 1 Tbsp. ginger (grated); • 1 Tsp. fresh coriander (chopped); • 1 Tbsp. (15 ml) garlic (pressed); • 1 Tbsp. (15 ml) thyme (chopped); • Salt & pepper to taste

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INGREDIENTS

• 12 chicken legs
Marinade:
• 1/3 cup (85 ml) olive oil
• 1/3 cup (85 ml) balsamic vinegar
• 1/3 cup (60 ml) tamari or soya
• 1/3 cup (60 ml) maple syrup
• 3 Tbsp. (15 ml) of grainy mustard
• Lime zest
• 1 Tbsp. (15 ml) lime juice
• 1/2 red pepper (finely chopped)
• 1 Tbsp. ginger (grated)
• 1 Tsp. fresh coriander (chopped)
• 1 Tbsp. (15 ml) garlic?(pressed)
• 1 Tbsp. (15 ml) thyme (chopped)
• Salt & pepper ; to taste

Recipe

INSTRUCTIONS

1. Pour all marinade ingredients in a in a sauce pan over medium heat and bring to boil, stirring often. Remove from heat, pour into bowl and let cool in the fridge.

2. Place chicken in a bowl with ½ marinade, and refrigerate for 2 ½ hours or overnight.

3. Remove chicken from fridge. Preheat grill to medium heat. Place COOKINA BBQ sheet on grill, add chicken.

4. Cook for 15 minutes or until juices run clear, turning often and basting with extra marinade.

5. Serve on COOKINA Parchminum with lime quarters and garner with fresh coriander

Cookina Parchminum sheets are the only PFOA-free sheets that are heat resistant to 550°F. More information is available online at cookina.co.

NOTES

Alert editor

Sticky Lime Thai Chicken

• 12 chicken legs 
  Marinade: 
  • 1/3 cup (85 ml) olive oil 
  • 1/3 cup (85 ml) balsamic vinegar 
  • 1/3 cup (60 ml) tamari or soya 
  • 1/3 cup (60 ml) maple syrup 
  • 3 Tbsp. (15 ml) of grainy mustard 
  • Lime zest 
  • 1 Tbsp. (15 ml) lime juice 
  • 1/2 red pepper (finely chopped) 
  • 1 Tbsp. ginger (grated) 
  • 1 Tsp. fresh coriander (chopped) 
  • 1 Tbsp. (15 ml) garlic (pressed) 
  • 1 Tbsp. (15 ml) thyme (chopped) 
  • Salt & pepper to taste

1. Pour all marinade ingredients in a in a sauce pan over medium heat and bring to boil, stirring often. Remove from heat, pour into bowl and let cool in the fridge.

2. Place chicken in a bowl with ½ marinade, and refrigerate for 2 ½ hours or overnight.

3. Remove chicken from fridge. Preheat grill to medium heat. Place COOKINA BBQ sheet on grill, add chicken.

4. Cook for 15 minutes or until juices run clear, turning often and basting with extra marinade.

5. Serve on COOKINA Parchminum with lime quarters and garner with fresh coriander

Cookina Parchminum sheets are the only PFOA-free sheets that are heat resistant to 550°F. More information is available online at cookina.co.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (0g)
Recipe Makes: 1 Serving

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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