1. Whisk all ingredients except cilantro and chicken in small bowl until blended. Stir in 1/4 cup of the cilantro.
2. Make 3 diagonal 1/2-inch-deep cuts across chicken thighs, making sure to cut through skin and into meat. Place chicken in ziptop bag; add coconut milk mixture. Massage bag to coat chicken. Refrigerate 8 hours or overnight, turning occasionally.
3. Heat oven to 400 degrees. Line large rimmed baking sheet with foil; spray with cooking spray. Remove chicken from marinade, shaking off excess; place on baking sheet. Discard marinade.
4. Bake 25 minutes; brush chicken with pan dripping. Remove excess drippings with spoon or baster. Bake an additional 10 minutes or until chicken is browned and no longer pink in center. Brush with pan dripping; sprinkle with remaining 2 tablespoons cilantro.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 461 (73%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 19.7g||99 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 157.9mg||49 %|
|Sodium 673.8mg||23 %|
|Potassium 520.6mg||14 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.6g|
|Protein 34g||49 %|
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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: 630
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