| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Lf (<30%cff, Make-ahead, Poultry | 6 | Servings |
INGREDIENTS
| 1/3 | c | Ketchup |
| 1/4 | c | Cider vinegar |
| 2 | T | Worcestershire sauce |
| 4 | t | Chili powder |
| 1 1/2 | t | Paprika |
| 1 | t | Dry mustard |
| 1/4 | t | Cayenne pepper |
| 12 | Skinless chicken thighs | |
| 1.5kg total |
INSTRUCTIONS
In small bowl, whick together all ingredients except chicken. Pour over chicken in glass dish or bowl. Cover and marinate in fridge for 2-24 hours, turning occasionally. Reserving marinade, arrange chicken thighs, meaty side down, in 13x9" baking dish. Bake at 375F for 45 minutes, turning thighs once and basting every 15 minutes. Bake for 15 mins longer or until burnished brown and juices run clear. Pour sauce into glass measure, spoon off fat, and serve sauce with chicken. Serving Ideas : Serve over rice with vegetables. NOTES : Very flavourful! I made the night before and left in fridge until the next evening. Per serving: 195 calories, 6g fat (28% CFF) 115 mg chol, 375mg sodium RDI: 16% iron, 7% vitC, 13% vitA Recipe by: Canadian Living, Feb 97 Posted to EAT-LF Digest by Cathleen <catht@interlog.com> on Apr 08, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 131.1mg
Sodium: 340.2mg
Potassium: 483.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 3.7g
Protein: 27.1g