Chicken thighs are juicier than breasts due to their slightly higher fat content. Don't fret over the added fat in the poultry; simply pair the thighs with couscous or brown rice and a steamed vegetable for a healthy balance.

Jennifer Cofield
Recipe by Oxmoor House September 2006

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Recipe Summary

prep:
5 mins
cook:
12 mins
additional:
30 mins
total:
47 mins
Yield:
4 servings (serving size: 2 chicken thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; set aside 1 tablespoon marinade. Place remaining marinade and chicken in a large zip-top plastic bag; seal and gently shake bag to coat chicken. Marinate in refrigerator 30 minutes.

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  • Prepare grill.

  • Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until done. Brush chicken with reserved 1 tablespoon marinade.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

284 calories; calories from fat 40%; fat 12.9g; saturated fat 3.6g; protein 31.2g; carbohydrates 9.2g; fiber 0.4g; cholesterol 112mg; iron 1.8mg; sodium 395mg; calcium 27mg.
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