Directions:
- Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
- Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.
- Per serving: calories, 260; fat, 7 g; sodium, 365 mg; cholesterol, 138 mg Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2595.54 Kcal (10867 kJ) | ||
| Calories from fat | 2561.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 284.65g | 438% | |
|---|---|---|---|
| Cholesterol | 242.96mg | 81% | |
| Sodium | 197.3mg | 8% | |
| Potassium | 107.68mg | 2% | |
| Total Carbs | 6.87g | 2% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 742.85 Kcal (3110 kJ) | ||
| Calories from fat | 733.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.47g | 438% | |
|---|---|---|---|
| Cholesterol | 69.53mg | 81% | |
| Sodium | 56.47mg | 8% | |
| Potassium | 30.82mg | 2% | |
| Total Carbs | 1.97g | 2% | |
| Sugars | 1.45g | 20% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 0.5g | 4% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.3mg | 6% | |
* 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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