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Asian Marinated Chicken Thighs

 
One serving costs about $1.26

$1.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free Indian,Asian
spoonacular Score:42%

Spoonacular Score: 42%

 

Asian Marinated Chicken Thighs might be just the Asian recipe you are searching for. For $1.26 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 507 calories, 24g of protein, and 44g of fat each. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. Head to the store and pick up sriracha, sesame oil, lemon zest, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. Similar recipes are Asian Marinated Chicken Thighs, Marinated Chicken Thighs, and Citrus-Marinated Chicken Thighs.

Riesling, Chenin Blanc, and Gewurztraminer are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fritz Haag Brauneberger Juffer Spatlese Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Fritz Haag Brauneberger Juffer Spatlese Riesling

The late-picked Brauneberger Juffer Riesling Spatlese has fine, forceful fruit in the aroma, a linear focus on the palate and a pure slate finish. This wine is a great choice for spicy dishes with fresh flavors and a lively sweet/tart balance.

» Get this wine on Wine.com

Ingredients

Servings:
3.4
3.4  bone-in skin-on chicken thighs
bone-in skin-on chicken thighs
0.33 cups
0.33 cups canola oil
canola oil
1 Tbsp
1 Tbsp asian fish sauce
asian fish sauce
1 Tbsp
1 Tbsp chili flakes
chili flakes
0.25 cups
0.25 cups cilantro leaves
cilantro leaves
3
3  garlic cloves
garlic cloves
1 tsp
1 tsp sesame oil
sesame oil
1 tsp
1 tsp lemon zest
lemon zest
1 tsp
1 tsp lime zest
lime zest
some
some black bell pepper
black bell pepper
some
some sriracha
sriracha
3.4  bone-in skin-on chicken thighs
3.4
bone-in skin-on chicken thighs
0.33 cups canola oil
0.33 cups
canola oil
1 Tbsp asian fish sauce
1 Tbsp
asian fish sauce
1 Tbsp chili flakes
1 Tbsp
chili flakes
0.25 cups cilantro leaves
0.25 cups
cilantro leaves
3  garlic cloves
3
garlic cloves
1 tsp sesame oil
1 tsp
sesame oil
1 tsp lemon zest
1 tsp
lemon zest
1 tsp lime zest
1 tsp
lime zest
some black bell pepper
some
black bell pepper
some sriracha
some
sriracha

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


Instructions

Stir together all the marinade ingredients. In a small container, refrigerate 3 tablespoons of the marinade to drizzle over cooked chicken. Wash the chicken thighs and pat dry with a towel. For marinading the chicken thighs, place the thighs in either a container with lid or large ziploc bag. Pour Spicy Thai Marinade with Cilantro over the chicken and mix well. Refrigerate at least 4 hours or preferably overnight/24 hours. Adjust the oven rack to top third, so its about 8 inches from the top heating element. On a broiling pan, place thighs skin side down. Broil, 16 18 minutes. Flip the thighs so skin side is up. Broil, 12 14 minutes. Serve with the side of reserved 3 tablespoons of marinade.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.26
Ingredient
4 bone-in skin-on chicken thighs
⅓ cups canola oil
1 tablespoon asian fish sauce
1 tablespoon chili flakes
¼ cups cilantro leaves
3 garlic cloves
1 teaspoon sesame oil
1 teaspoon lemon zest
1 teaspoon lime zest
some black bell pepper
Price
$2.94
$0.20
$0.35
$0.41
$0.13
$0.20
$0.10
$0.17
$0.17
$0.37
$5.04

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
507 Calories
24g Protein
44g Total Fat
3g Carbs
10% Health Score
Limit These
Calories
507
25%

Fat
44g
68%

  Saturated Fat
8g
50%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
141mg
47%

Sodium
499mg
22%

Get Enough Of These
Protein
24g
49%

Selenium
28µg
40%

Vitamin B3
7mg
36%

Vitamin B6
0.64mg
32%

Vitamin E
4mg
31%

Vitamin C
25mg
31%

Vitamin A
1357IU
27%

Phosphorus
243mg
24%

Vitamin K
22µg
22%

Vitamin B12
0.95µg
16%

Vitamin B5
1mg
16%

Vitamin B2
0.23mg
14%

Zinc
1mg
13%

Potassium
403mg
12%

Magnesium
41mg
10%

Vitamin B1
0.13mg
9%

Iron
1mg
8%

Manganese
0.13mg
7%

Copper
0.11mg
5%

Fiber
1g
5%

Folate
16µg
4%

Calcium
26mg
3%

covered percent of daily need

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