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Grilled Thai Chicken Thighs


Tuesday, September 07, 2004
4 pounds chicken thighs (approximately 14-16 thighs)
1/4 cup low sodium fat-free chicken broth
1/4 cup oyster sauce
1/3 cup honey
1/4 cup chopped cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 green onions, finely chopped
1 teaspoon garlic powder
Remove skin and visible fat from chicken.
Place chicken in a glass baking dish or a plastic container. Set aside.
In a medium bowl, combine chicken broth, oyster sauce, honey, cilantro, chili sauce, lime peel, onions and garlic powder.
Pour mixture over chicken and turn to insure chicken is coated with marinate. Cover and refrigerate.
Marinate at least one hour and no longer than 24 hours.
Heat grill to medium-high heat.
Place chicken on the grill.
Save the marinate to brush the chicken with as it cooks. Turn and brush with marinate 1-2 times during cooking. Grill 30-45 minutes or until juice of chicken is clear and the thickest piece is no longer pink.
Time will vary based on your grill temperature.
Nutrition Facts:
213 calories, 16g carbohydrate, 19g protein, 7.7g fat, 2.2g saturated fat, 67mg cholesterol, 0.4g dietary fiber, 538mg sodium
Adapted recipe by Rachel Cly Email questions to:
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