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Indonesian Coriander-Honey Chicken

Yield 6 servings (serving size: 2 thighs)

Ingredients

  • 2 tablespoons peanuts
  • 2 teaspoons bottled minced fresh ginger
  • 3 garlic cloves, peeled
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon ground coriander
  • 1 tablespoon honey
  • 1/2 tablespoon Thai chili paste
  • 12 skinned, boned chicken thighs (about 1 1/2 pounds)

Nutrition Information

  • calories 154
  • caloriesfromfat 30 %
  • fat 5.2 g
  • satfat 1.2 g
  • monofat 1.8 g
  • polyfat 1.3 g
  • protein 23.1 g
  • carbohydrate 2.8 g
  • fiber 0.2 g
  • cholesterol 94 mg
  • iron 1.4 mg
  • sodium 330 mg
  • calcium 17 mg

How to Make It

  1. Place the first 3 ingredients in a food processor; pulse 2 to 3 times or until minced. Add soy sauce, coriander, honey, and chili paste, and process until smooth. Place marinade in large bowl; add chicken, and toss to coat. Chill 10 minutes.

  2. Preheat broiler.

  3. Remove chicken from marinade; discard marinade. Place chicken on a foil-lined baking sheet; broil 6 minutes on each side or until done.