Micro-Grilled Chicken
Serve with new potatoes and Salsa Fresca (recipe below).
Servings: 4
Ingredients:
Micro-Grilled Chicken
Photography by Michael Kohn
| Nutritional Info | |
| Per serving: about | - |
| cal | 233 |
| pro | 25 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 95 mg |
| sodium | 233 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 15% |
| vit A | 9% |
| vit C | 2% |
| folate | 4% |
Suggested Recipes
-
8 chicken thighs, skinned
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) each paprika and dried oregano
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
Pinch cayenne pepper
Preparation:
Trim fat from chicken. Stir together oil, paprika, oregano, cumin, salt, pepper and cayenne pepper; brush all over chicken. Arrange in single layer in microwaveable 11- x 7-inch (2 L) baking dish. Cover and microwave at High, turning halfway through, for 7 minutes or until juices are still slightly pink when chicken is pierced.
Remove chicken from dish and place on greased grill over medium-high heat; close lid and cook, turning once, for 10 minutes or until juices run clear.
Additional Information
-
Salsa Fresca
4 plum tomatoes, diced
1/2 cup(125 mL) thawed corn kernels
2 tbsp (25 mL) chopped fresh coriander
1 tbsp (15 mL) minced jalape?epper
1 green onion, chopped
1 tsp (5 ML) wine vinegar
1/4 tsp (1 mL) salt
Pinch pepperIn bowl, stir together tomatoes, corn, coriander, jalape?onion, vinegar, salt and pepper.
Makes 4 servings.
Tags:
Source
Canadian Living Magazine: May 2000
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