Asian Roast Chicken Thighs
Recipe: #6517
September 14, 2012
Categories: Chicken, Asian, Marinate, Oven Roast, Diabetic, High Protein, Low Carbohydrate, Low Sodium, Chicken Dinner, more
"I picked this recipe up from F.com, but it required a great deal of tweaking of both ingredients and method, so I'm calling it mine. If you eat mashed potatoes, they are good for a side dish with the marinade spooned over them. Prep time is marinating time, although you can get away with marinating all day while you're at work. These are really good cold as leftovers, and also tasty sliced and served on a salad of mixed greens."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (500.7 g)
- Calories 344.6
- Total Fat - 13.6 g
- Saturated Fat - 5.8 g
- Cholesterol - 22.8 mg
- Sodium - 392.5 mg
- Total Carbohydrate - 49.1 g
- Dietary Fiber - 7.2 g
- Sugars - 30.3 g
- Protein - 15.3 g
- Calcium - 378 mg
- Iron - 3.2 mg
- Vitamin C - 67.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all ingredients in a zip-top plastic bag. Leave to marinate in refrigerator for at least three hours, flipping occasionally if you think of it.
Step 2
Preheat oven to 375F; spray a shallow baking dish with cooking spray.
Step 3
Place thighs in a single layer in bottom of dish; pour marinade over the top.
Step 4
Bake 45 minutes; flip chicken pieces and bake an additional 15 minutes.
Tips
No special items needed.
2 Reviews
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