Directions:
- Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold.
- Stir in the remaining marinade ingredients.
- Wash the chicken thighs and remove the skin.
- Trim off any excess fat.
- Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight.
- Heat the grill to its highest temperature.
- Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally.
- The chicken is cooked when pierced and the juices run clear.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.49 Kcal (479 kJ) | ||
| Calories from fat | 88.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 15% | |
|---|---|---|---|
| Sodium | 8.2mg | 0% | |
| Potassium | 182.92mg | 4% | |
| Total Carbs | 7.77g | 3% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 60.4mg | 101% | |
| Iron | 0.9mg | 5% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 132.98 Kcal (557 kJ) | ||
| Calories from fat | 102.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 15% | |
|---|---|---|---|
| Sodium | 9.53mg | 0% | |
| Potassium | 212.45mg | 4% | |
| Total Carbs | 9.02g | 3% | |
| Sugars | 1.74g | 6% | |
| Dietary Fiber | 1.17g | 4% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 70.1mg | 101% | |
| Iron | 1mg | 5% | |
| Calcium | 22.5mg | 2% | |
* 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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