Latin Baked Chicken

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 45.3g
  • Carbohydrate: 11.9g
  • Fiber: 0.8g
  • Cholesterol: 188mg
  • Iron: 2.8mg
  • Sodium: 677mg
  • Calcium: 28mg

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

  1. 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°.
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