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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (196g) Recipe makes 4 servings The following items or measurements are not included below: 2 1/2 cm ginger |
||
| Calories 350 | ||
| Calories from Fat 182 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.2g | 31% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.2g | ||
| Cholesterol 92mg | 30% | |
| Sodium 594mg | 24% | |
| Potassium 359mg | 10% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 9.0g | ||
| Protein 31.3g | 62% | |
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Ingredients
- 4 chicken breasts (skin on)
- 2 tablespoons oil
Marinade
- 2 1/2 cm ginger, grated
- 2 garlic cloves, crushed
- 2 tablespoons honey
- 2 teaspoons chili paste
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
Directions
1
Mix marinade ingredients together.2
Coat chicken and allow to marinate for 2 hours, if possible, turning occasionally.3
Heat oven to moderately hot place chicken in oiled baking dish and drizzle oil on top.4
Cook for 30 minutes or until chicken is cooked through and skin is crispy.
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