Saturday, 8 June 2013

Basil-Mint Chicken Thighs Recipe

You’re going to love falling hand first into this luscious cooked poultry exploding with the tastes of cilantro, tulsi, great and soup spice up. Throw the accessories in tacos or soups for quick meals. —Karen Naihe, Ewa Seaside, Hawaii islands 
Basil-Mint Chicken Thighs Recipe

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    6 boneless skin free poultry hip and legs (4 oz. each)
    4-1/2 tsp orange juice
    4-1/2 tsp olive oil
    1 tbsp reduced-sodium soy sauce
    1 tsp. soup powder
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 cup clean great leaves
    1/4 cup clean tulsi leaves
    4 beans cloves, minced
    1 tbsp clean cilantro leaves


    Place poultry hip and legs in large resealable plastic bag. In a mixer, merge the staying substances. Cover and process until pureed. Add to bag. Closure and turn to cover. Chill instantaneously.
    Dampen a paper soft towel with cooking oil; using long-handled tongs, gently cover the bbq grill holder. Grill poultry, covered, over method warm or broil 4-6 inches wide from the warm for 3-4 minutes on each side or until a temperature gauge flows 180°. Yield: 6 meals.

Nutritional Facts 1 poultry upper leg is equal to 202 calories, 11 g fat (3 g soaked fat), 76 mg cholesterol, 346 mg sodium, 2 g carbs, 1 g fiber, 22 g proteines

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