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Ingredientes
- 12 x skinless chicken thighs
- 3/4 c. salsa
- 1/3 c. honey
- 1/4 c. shoyu
- 1/4 c. orange juice
- 2 Tbsp. dijon mustard
- 2 tsp extra virgin olive oil
- 1 1/2 Tbsp. ginger root grated
- 1 Tbsp. cornstarch
Direcciones
- Yield: 4-6 servings
- 1. Arrange thighs in single layer in 13"x9" baking dish.
- 2. In med bowl, mix together everything else except cornstarch. Pour over thighs, turning them to coat. Cover and chill for 4 hours or possibly overnight.
- 3. Bake chicken and sauce covered at 400F for 40 mins. Transfer thighs to platter and keep hot.
- 4. Pour sauce into small saucepan and bring to boil over med-high. Mix cornstarch with 2 tbsp water till smooth. Add in to sauce and stir till thick, about 1 minutes. Pour over thighs and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 209 | 48% |
| Total Fat 23.29g | 29% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.3g | |
| Cholesterol 113mg | 38% |
| Sodium 1279mg | 53% |
| Potassium 479mg | 14% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 24.87g | 17% |
| Protein 25.56g | 41% |
