Chinese-style Roast Chicken Thighs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | March 1992 | 1 | Servings |
INGREDIENTS
| 2 | Garlic cloves, chopped | |
| A, 1-inch cube of | ||
| peeled fresh | ||
| gingerroot | ||
| quartered | ||
| 2 | T | Soy sauce |
| 1 | T | Cider vinegar |
| 2 | t | Honey |
| 1/4 | t | Aniseed |
| 1/4 | t | Salt |
| 1 | lb | Chicken thighs |
INSTRUCTIONS
In a blender puree the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425F. oven for 20 to 25 minutes, or until it is cooked through. Serves 2. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 613
Calories From Fat: 168
Total Fat: 18.7g
Cholesterol: 430.9mg
Sodium: 2054.2mg
Potassium: 1219.6mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 12.2g
Protein: 89.5g