Directions:
- Make the marinade: in a bowl, whisk the marinade ingredients.
- Trim the thighs of excess skin and fat; place them in a large zip-lock plastic bag.
- Pour in the marinade; press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade; place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
- Remove thighs from bag; discard marinade.
- Pat dry with paper towels; grill over direct medium heat, skin side down first, until the meat next to the bone is opaque, about 10 minutes, turning every 5 minutes.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.65 Kcal (1242 kJ) | ||
| Calories from fat | 260.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.9g | 44% | |
|---|---|---|---|
| Cholesterol | 40.93mg | 14% | |
| Sodium | 772.66mg | 32% | |
| Potassium | 177.56mg | 4% | |
| Total Carbs | 4.53g | 2% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 288.55 Kcal (1208 kJ) | ||
| Calories from fat | 252.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.11g | 44% | |
|---|---|---|---|
| Cholesterol | 39.81mg | 14% | |
| Sodium | 751.56mg | 32% | |
| Potassium | 172.71mg | 4% | |
| Total Carbs | 4.4g | 2% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 35.4mg | 4% | |
* 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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