| 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 |
tb |
Worcestershire sauce |
| 4 |
ts |
Chili powder |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Cayenne pepper |
| 12 |
|
Skinless chicken thighs; (1.5kg total) |
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”