4 Serves
285 Mins
Whisk together all ingredients for the Spicy Thai Marinade with Cilantro in a mixing bowl.
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Vitamin E
2 mg / 15 mgVitamin K
186 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
380 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Reserve 3 tablespoons of the marinade in a small container and refrigerate for later use.
Clean the skinless chicken thighs and pat them dry using paper towels.
Place the chicken thighs into a large Ziploc bag, pour the remaining marinade over them, and seal the bag to coat thoroughly.
Refrigerate the chicken for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.
Preheat your oven broiler and position the rack in the top third, approximately 8 inches from the heat source.
Arrange the chicken thighs skin-side down on a broiling pan and broil for 16 to 18 minutes.
Flip the chicken thighs to skin-side up and continue to broil for another 12 to 14 minutes until cooked through.
Serve the chicken immediately, drizzling the reserved marinade over the top.
25
g95
g20
g
Yemeni
