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Ingredients
- 2 x garlic cloves minced a (1-inch) cube of peeled fresh gingerroot, quartered
- 2 Tbsp. soy sauce
- 1 Tbsp. cider vinegar
- 2 tsp honey
- 1/4 tsp aniseed
- 1/4 tsp salt
- 1 lb chicken thighs
Directions
- In a blender puree the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 min. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in
- the middle of a preheated 425F. oven for 20 to 25 min, or possibly till it is
- cooked through.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 426g | |
| Calories 827 | |
| Calories from Fat 493 | 60% |
| Total Fat 54.69g | 68% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.79g | |
| Cholesterol 301mg | 100% |
| Sodium 2660mg | 111% |
| Potassium 797mg | 23% |
| Total Carbs 15.94g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.26g | 8% |
| Protein 64.27g | 103% |
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