Nutrition per serving may change if servings are adjusted.
6 large or 12 small bone-in chicken thighs (2½-3 pounds), skin removed
¼ cup finely chopped scallions
2 tablespoons finely chopped fresh ginger
2 tablespoons canola oil
1 tablespoon lime zest
2 tablespoons lime juice
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.
Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.
Preheat broiler to high.
Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165°F, 15 to 25 minutes.
218 calories;13 g fat(3 g sat); 1 g fiber; 3 g carbohydrates; 22 g protein; 10 mcg folate; 77 mg cholesterol; 0 g sugars; 0 g added sugars; 121 IU vitamin A; 7 mg vitamin C; 24 mg calcium; 1 mg iron; 453 mg sodium; 200 mg potassium
I've made a few changes, less ginger, as other readers felt that ginger flavour was overpowering, also added some Brown sugar and mixed ingredients in my magic bullet. It was delicious
January 09, 2015
By: EatingWell User
I simplified this recipe by putting all ingredients in a food chopper and creating a paste to coat the chicken. Also, used one pan, a LeCrueset casserole, and marinated and cooked in the same dish.
Pros: Low Calorie and Low Sugar
Cons: Preparation directions too tedious
January 07, 2015
By: EatingWell User
Not worth the time
Overall very disappointed with this recipe. Spent a good amount of time buying the ingredients and prepping, only to taste straight ginger. I recommend less ginger and less cinnamon. I ate it only because I didn't want to waste food. My wife couldn't eat it. (Adherence to the recipe was exact)
Pros: Low calorie, fresh ingredients
Cons: Too much ginger