| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs |
| 1 |
|
Garlic, clove |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Olive oil |
| 1 |
ts |
Thyme and oregano |
| 1/4 |
ts |
Hot pepper sauce |
|
|
Paprika |
INSTRUCTIONS
Calories per serving: 340 Fat grams per serving: Approx. Cook Time:
:20 For Skinless chicken, cut skin, pull off; place in lightly greased 111
X 7 inch (2L0 baking dish. Combine garlic, vinegar, oil, thyme, oregano,
hot pepper sauce and paprika; spoon over chicken. Cover and refrigerate to
marinate for at least 15 minutes or up to 8 hours, turning occasionally.
Bake in 375F oven for 15 minutes; baste with pan juices. Bake for 15 to 20
minutres or until juices run clear when chicken is pierced. Skim off fat
from pan juices. If skin is left on, broil for 2 to 3 minutes or until
crisped.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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