Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4
Victoria Abbott Riccardi
Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
6 servings (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat broiler.

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

Nutrition Facts

154 calories; calories from fat 30%; fat 5.2g; saturated fat 1.2g; mono fat 1.8g; poly fat 1.3g; protein 23.1g; carbohydrates 2.8g; fiber 0.2g; cholesterol 94mg; iron 1.4mg; sodium 330mg; calcium 17mg.
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