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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Turkish Chicken Thighs
- 1/3 cup chutney
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons spicy brown mustard
- 1 1/2 teaspoons grated fresh ginger
- 1/4 teaspoon five-spice powder
- 8 skinless, boneless chicken thighs (about 2 lb.)
- 1 tablespoon snipped fresh parsley
- 1 tablespoon sesame seed, toasted
- 2 teaspoons finely shredded orange peel
1. 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.
2. 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.)
3. 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.
- 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.
- Servings Per Recipe 4,
- cal. (kcal) 384,
- Fat, total (g) 11,
- chol. (mg) 181,
- sat. fat (g) 3,
- carb. (g) 24,
- fiber (g) 1,
- pro. (g) 46,
- vit. C (mg) 19,
- sodium (mg) 213,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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