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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 6 servings |
||
| Calories 245 | ||
| Calories from Fat 51 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.2g | ||
| Cholesterol 114mg | 38% | |
| Sodium 615mg | 25% | |
| Potassium 520mg | 14% | |
| Total Carbohydrate 21.0g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 19.2g | ||
| Protein 28.2g | 56% | |
Ingredients
- 12 boneless skinless chicken thighs
- 3/4 cup ketchup
- 1/2 cup salsa
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Directions
1
ARRANGE chicken thighs in a single layer in a 9 x 13 inch baking dish.2
WHISK together in a separate bowl the ketchup, salsa, honey, dijon mustard, chili powder and cumin until well blended.3
POUR sauce over chicken; Turn pieces to coat both sides with the sauce.4
BAKE uncovered at 400F for 45 minutes.
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Featured Reviews for This Recipe
From: Imagenie
On May 28, 2009
We loved it. I used bone-in thighs, removed the skin. So easy and delicious. 6 thighs for the 2 of us, but used all the sauce. I served it over rice along with Garlic Roasted Asparagus with Parmesan Garlic Roasted Asparagus with Parmesan. Thank you for a great meal I will be making often !!!
From: donnab14
On Apr 14, 2009
AMAZING! I have used this recipe with chickens thighs and with chicken breasts. Very very good. I even used it with beef in my crockpot to make pulled beef. My family loves it all ways!
From: Eric D Friedman
On Mar 17, 2004
I loved this recipe but made the following changes 1)Substituted tomato sauce for the ketchup..no sugar and richer taste 2)Made more sauce than needed to not only coat the thighs but to surrounded them as they baked. Made the thighs so much more juicier
From: CIndytc
On Feb 18, 2005
This is a great recipe.....my family just loved it...i used a combination of boneless thighes and boneless breasts...will be making this often...
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