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Add a photoServings: 6
Ingredients
- 1/3 c. ketchup
- 1/4 c. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 4 tsp chili pwdr
- 1 1/2 tsp paprika
- 1 tsp dry mustard
- 1/4 tsp cayenne pepper
- 12 x skinless chicken thighs (1.5kg total)
Directions
- 1. In small bowl, whisk together all ingredients except chicken. Pour over chicken in glass dish or possibly bowl. Cover and marinate in fridge for 2-24 hrs, turning occasionally.
- 2. Reserving marinade, arrange chicken thighs, meaty side down, in 13x9" baking dish. Bake at 375F for 45 min, turning thighs once and basting every 15 min. Bake for 15 mins longer or possibly till burnished brown and juices run clear.
- 3. Pour sauce into glass measure, spoon off fat, and serve sauce with chicken.
- Serving Ideas : Serve over rice with vegetables.
- NOTES : Very flavourful! I made the night before and left in fridge till the next evening.
- This is a recipe I make ever now and then. I like it just because all the ingredients are always on-hand. I personally do not care for dark meat, so I use chicken breasts, but if desired thighs, this is still low-fat with them, not to mention cheaper!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 217 | |
| Calories from Fat 128 | 59% |
| Total Fat 14.18g | 18% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 300mg | 13% |
| Potassium 325mg | 9% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.84g | 3% |
| Protein 16.12g | 26% |
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