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Ingredientes
- For the Chicken:
- 10 chicken thighs – with bone and skin
- Dashes of salt
- Dashes of black pepper
- 3 - tablespoons canola oil
- For the Citrus Marinade:
- Juice and zest of 1 orange
- 2 sprigs rosemary, chopped
- 1 teaspoon fresh chili paste
- 1 tablespoon Teriyaki sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 3 cloves garlic, grated
- For the Salad:
- Your favorite salad greens for the salad.
- Vinaigrette:
- 2 tbs. smooth mustard
- 3 tbs. white vinegar
- 2 tbs. balsamic vinegar
- 1 garlic clove
- 1 inch piece of fresh ginger
- ½ small red onion
- 3 tbs. water
- 4 tbs. olive oil
- 1 tsp. sugar
- ½ tsp. salt
- ½ tsp. black pepper
Direcciones
- For the Chicken & Marinde:
- Preheat oven to 350 degrees F.
- In a small bowl, whisk all ingredients above for the citrus marinade.
- Rub over chicken thighs and under the skin.
- Sprinkle salt and pepper over each thigh.
- Drizzle the chicken with canola oil.
- Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear.
- For the Salad & Vinaigrette:
- Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 371 | 71% |
| Total Fat 41.61g | 52% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.29g | |
| Cholesterol 95mg | 32% |
| Sodium 697mg | 29% |
| Potassium 471mg | 13% |
| Total Carbs 16.54g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 12.17g | 8% |
| Protein 21.25g | 34% |
