Sunday, 9 June 2013

Chipotle-Lime Chicken Thighs Recipe

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After clothing are crawled clean, this outstanding food keeps on providing. Use the poultry bone fragments to make your own stock, and lock up the staying chipotle sweet peppers and marinade for a great smoky Weekend soup. — Nancy Brownish, Dahinda, Illinois
Chipotle-Lime Chicken Thighs Recipe


    2 beans cloves, peeled
    3/4 tsp. salt
    1 tbsp calcium juice
    1 tbsp chopped chipotle spice up in adobo sauce
    2 tsp adobo sauce
    1 tsp. soup powder
    4 bone-in poultry hip and legs (about 1-1/2 pounds)


    Place beans on a cutting board; spread with salt. Using the flat side of a blade, mash beans. Continue to mash until it gets to a insert consistency; transfer to a normal size dish.
    Mix in the calcium juice, spice up, adobo marinade and soup powdered. Carefully release epidermis from poultry thighs; rub beans combination under epidermis. Cover and chill instantaneously.
    Dampen a paper towel with cooking oil; using long-handled tongs, lightly coat the bbq grill holder. Grill poultry, covered, over medium-low heat for 20-25 minutes or until a temperature gauge flows 180°, turning once. Remove and eliminate epidermis before providing. Yield: 4 meals.

Nutritional Facts 1 poultry upper leg is equal to 209 calories, 11 g fat (3 g soaked fat), 87 mg cholesterol, 596 mg salt, 2 g carbs, track fiber, 25 g protein. Suffering from diabetes Exchange: 3 lean meat

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