Directions:
- Combine the first 10 ingredients in a resealable plastic bag or shallow glass container; mix well.
- Rinse and dry the chicken thighs and add to the marinade (I did not do this but I suggest setting some of the marinade aside so that you can baste the chicken toward the end of the cooking time).
- Seal or cover and refrigerate for 1-2 hours.
- Place the chicken in a shallow baking pan and spoon additional marinade on top of chicken.
- Cover with foil and bake at 400 degrees for 35 minutes.
- Uncover, spoon reserved marinade on chicken and continue baking uncovered for an additional 10 minutes.
- Remove from oven and let sit for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.6 Kcal (3779 kJ) | ||
| Calories from fat | 763.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.81g | 130% | |
|---|---|---|---|
| Cholesterol | 190.26mg | 63% | |
| Sodium | 502.55mg | 21% | |
| Potassium | 253.96mg | 5% | |
| Total Carbs | 14.66g | 5% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 19.15g | 38% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 393.68 Kcal (1648 kJ) | ||
| Calories from fat | 332.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.99g | 130% | |
|---|---|---|---|
| Cholesterol | 82.98mg | 63% | |
| Sodium | 219.19mg | 21% | |
| Potassium | 110.77mg | 5% | |
| Total Carbs | 6.39g | 5% | |
| Sugars | 1.77g | 16% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 8.35g | 38% | |
| Vitamin C | 1.8mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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