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Nutrition Facts
Serving Size 1 (51g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon lime zest
Calories 96
Calories from Fat 65		(67%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 256mg		10%
Potassium 67mg		1%
Total Carbohydrate 5.8g		1%
	Dietary Fiber 0.1g	0%
	Sugars 4.0g
Protein 0.4g		0%
Vitamin A 156mcg		3%
Vitamin B6 0.0mg		1%
Vitamin B12 0.0mcg		0%
Vitamin C 5mg		9%
Vitamin E 0mcg		1%
Calcium 10mg		1%
Iron 0mg		2%
detailed view... how is this calculated?

Rum Island Thighs Recipe #375186

From Pilgrim's Pride chicken. Prep time includes marinating time.

by SweetJezebel

3½ hours | 3 hours prep

SERVES 6

4 tablespoons fresh lime juice, strained
2 tablespoons fresh lemon juice, strained
2 tablespoons reduced sodium soy sauce
1 tablespoon worcestershire sauce
1 1/2 tablespoons brown sugar
1 teaspoon lime zest
1/2 teaspoon minced garlic, about 1 clove
1 pinch cayenne pepper
2 tablespoons rum
1 1/2 tablespoons peanut oil
2 tablespoons chopped fresh cilantro
2 tablespoons butter or olive oil spread
1 lime, cut into wedges, to garnish (optional)
fresh cilantro, to garnish (optional)

Place chicken thighs in non-metallic dish or resealable plastic bag. Set aside.
To make marinade, place juices, soy sauce, Worcestershire, sugar, zest, garlic and cayenne in sauce pan over medium heat. Stir to combine. Heat and stir 4 to 5 minutes or until sugar has dissolved. Remove from heat and whisk in rum and oil. Set aside to cool. When cool, stir in cilantro and pour mixture over thighs. Cover or seal bag and refrigerate 2 to 3 hours, or overnight. Turn chicken occasionally while marinating.
Preheat grill and lightly coat grill rack with oil or cooking spray.
Remove chicken from marinade and place marinade in sauce pan. Heat marinade to boiling, reduce heat and add butter. Simmer 5 minutes. Divide sauce, reserving half for basting chicken when grilling and half for serving.
Place chicken on prepared grill 4 to 6 inches from heat source. Grill over medium heat 8 to 10 minutes, turning and basting often. Continue grilling an additional 8 to 10 minutes without basting, until glazed and chicken reaches 170° F on meat thermometer. Juices should run clear when chicken is pierced with fork. Discard any remaining basting sauce.
To serve, place chicken on platter, garnish with lime wedges and cilantro, if desired, and serve with reserved sauce.

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Rum Island Thighs Recipe #375186

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