Latin Baked Chicken

recipe
Zesty ingredients impart bold flavor to a classic baked chicken recipe. Serve with Spanish rice.

Yield:

4 servings (serving size: 2 chicken thighs)

Recipe from

Nutritional Information

Calories 316
Fat 9 g
Satfat 2.3 g
Monofat 2.8 g
Polyfat 2.2 g
Protein 45.3 g
Carbohydrate 11.9 g
Fiber 0.8 g
Cholesterol 188 mg
Iron 2.8 mg
Sodium 677 mg
Calcium 28 mg

Ingredients

The 5 Ingredients
1/4 cup fresh lime juice
3 tablespoons less-sodium soy sauce
2 tablespoons honey
2 tablespoons minced chipotle chile in adobo sauce
8 (4-ounce) bone-in chicken thighs, skinned

Preparation

Directions: Preheat oven to 400°. Combine lime juice, soy sauce, 2 tablespoons honey, and chipotle in a large bowl. Add chicken, and toss well to coat. Let stand for 10 minutes at room temperature. Arrange the chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth. Place pureed marinade in a small saucepan. Bring to a boil, and cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional for 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes or until a thermometer registers 165°.

Note:

Marge Perry,

June 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note