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Cook Time:20 minsAdditional Time:2 hrs 20 minsTotal Time:2 hrs 40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:2 hrs 20 minsTotal Time:2 hrs 40 minsServings:6Yield:6 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:2 hrs 20 mins
Additional Time:
2 hrs 20 mins
Total Time:2 hrs 40 mins
Total Time:
2 hrs 40 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6large or 12 small bone-in chicken thighs (2 1/2-3 pounds), skin removed¼cupfinely chopped scallions2tablespoonsfinely chopped fresh ginger2tablespoonscanola oil1tablespoonlime zest2tablespoonslime juice1teaspoonground cinnamon1teaspoonsalt½teaspoonground pepper½teaspoonfreshly grated nutmeg⅛teaspooncayenne pepper
Cook Mode(Keep screen awake)
Ingredients
6large or 12 small bone-in chicken thighs (2 1/2-3 pounds), skin removed
¼cupfinely chopped scallions
2tablespoonsfinely chopped fresh ginger
2tablespoonscanola oil
1tablespoonlime zest
2tablespoonslime juice
1teaspoonground cinnamon
1teaspoonsalt
½teaspoonground pepper
½teaspoonfreshly grated nutmeg
⅛teaspooncayenne pepper
DirectionsLine a broiler pan or rimmed baking sheet with foil and coat with cooking spray.Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.Preheat broiler to high.Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes.Originally appeared: EatingWell Magazine, January/February 2015
Directions
Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.Preheat broiler to high.Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes.
Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.
Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.
Preheat broiler to high.
Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes.
Originally appeared: EatingWell Magazine, January/February 2015
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Nutrition Facts(per serving)218Calories13gFat3gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
