Directions:
- In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
- Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
- Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 858.34 Kcal (3594 kJ) | ||
| Calories from fat | 736.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.78g | 126% | |
|---|---|---|---|
| Cholesterol | 178.37mg | 59% | |
| Sodium | 453.68mg | 19% | |
| Potassium | 686.4mg | 15% | |
| Total Carbs | 12.12g | 4% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 20.03g | 40% | |
| Vitamin C | 23.8mg | 40% | |
| Iron | 2.6mg | 15% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 296.63 Kcal (1242 kJ) | ||
| Calories from fat | 254.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.26g | 126% | |
|---|---|---|---|
| Cholesterol | 61.64mg | 59% | |
| Sodium | 156.78mg | 19% | |
| Potassium | 237.21mg | 15% | |
| Total Carbs | 4.19g | 4% | |
| Sugars | 2.27g | 26% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 6.92g | 40% | |
| Vitamin C | 8.2mg | 40% | |
| Iron | 0.9mg | 15% | |
| Calcium | 33mg | 10% | |
* 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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