Thai Chicken Thighs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon coconut extract
- chopped fresh cilantro
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 4 large cloves garlic
- 1 cup low-fat milk
Preparation Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally. Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro. Per serving: calories, 260; fat, 7 g; sodium, 365 mg; cholesterol, 138 mg Nutritional analysis provided by Bon Appétit
Preparation Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally. Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro. Per serving: calories, 260; fat, 7 g; sodium, 365 mg; cholesterol, 138 mg Nutritional analysis provided by Bon Appétit
