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1/3 cup |
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orange juice |
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3 Tbs |
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rice wine
vinegar |
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3 Tbs |
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light soy
sauce |
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1 Tbs |
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minced
garlic |
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1 Tbs |
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minced fresh
ginger |
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1 Tbs |
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sesame oil |
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Eight
4-ounce |
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skinned and
boned chicken thighs |
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fresh
cilantro sprigs and orange slices for garnish |
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1 |
Combine orange juice
and next 5 ingredients in a shallow dish or large
zip-top freezer bag; add chicken. Cover or seal, and
chill at least 1 hour, turning occasionally. |
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2 |
Remove chicken
thighs from marinade, and discard marinade. |
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3 |
Grill, covered with
grill lid, over medium-high heat (350° to 400°) 4
minutes on each side or until done. Garnish, if desired. |
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Servings: 8 |
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Nutrition
Facts |
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Amount Per Serving |
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Calories |
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108.71 |
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Calories From Fat (35%) |
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37.73 |
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% Daily Value |
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Total Fat
4.44g |
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7% |
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Saturated Fat 0.94g |
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5% |
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Cholesterol
57.27mg |
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19% |
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Sodium
285.14mg |
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12% |
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Potassium
240.76mg |
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7% |
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Carbohydrates
4.59g |
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2% |
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Dietary Fiber 0.12g |
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0% |
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Sugar 1.01g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
4.47g |
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Protein
14.08g |
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28% |
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WW Points 2.5 |
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Recipe Source |
| Southern
Living |
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