Turkish Chicken Thighs
- Snip any large pieces of chutney. In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside. Trim fat from chicken thighs.
- Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
- In a small bowl combine parsley, sesame seed, and orange peel.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.
From the Test Kitchen
To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of broiling.
Nutrition Facts (Turkish Chicken Thighs)
- Per serving:
- 384 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 181 mg chol.,
- 213 mg sodium,
- 24 g carb.,
- 1 g fiber,
- 46 g pro.
- Percent Daily Values are based on a 2,000 calorie diet