cider chicken
- Number of Servings: 3
Ingredients
3 chicken thighs (skin on, bone in)marinade:12-16 oz cider (3/4 c set aside) (NOT juice)1 Tbsp each garlic & onion powder1 tsp corriander1 Tbsp salt1 tsp pepperglaze:1 Tbsp honey1 tsp brown sugar1 Tbsp butter
combine marinade ingredients, and put with chicken in a zip bag. marinade for 2-4 hours.
preheat oven to 375
remove chicken and pat dry. place on baking sheet and lightly season with salt and pepper. bake until nearly done (thermometer says at least 160).
meanwhile, combine glaze ingredients in a small saucepan, bring to a boil over med-high, and boil for 2 minutes. remove from heat, whisk in butter.
brush chicken with glaze and continue baking for 5 minutes, repeating until glaze is gone or chicken is the desired level of done. glaze one final time when chicken is removed. let cool 5 minutes before serving.
Serving Size: 3-6 thighs
Number of Servings: 3
Recipe submitted by SparkPeople user H_STUDLEY.
preheat oven to 375
remove chicken and pat dry. place on baking sheet and lightly season with salt and pepper. bake until nearly done (thermometer says at least 160).
meanwhile, combine glaze ingredients in a small saucepan, bring to a boil over med-high, and boil for 2 minutes. remove from heat, whisk in butter.
brush chicken with glaze and continue baking for 5 minutes, repeating until glaze is gone or chicken is the desired level of done. glaze one final time when chicken is removed. let cool 5 minutes before serving.
Serving Size: 3-6 thighs
Number of Servings: 3
Recipe submitted by SparkPeople user H_STUDLEY.
Nutritional Info Amount Per Serving
- Calories: 145.6
- Total Fat: 1.6 g
- Cholesterol: 34.0 mg
- Sodium: 35.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.0 g
- Protein: 8.1 g
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