Cilantro Lime Chicken Thighs
Yield: 6 servings (2 thighs each)
Source: "Diabetes Cookbook for Dummies"
12 oz plain lowfat yogurt
1 bunch cilantro, roughly chopped
Juice from 2 limes
7 cloves garlic
1/2 tsp salt
2 tsp pepper, coarse grind
12 boneless, skinless chicken thighs, about 4 lb
Nonstick cooking spray
Combine the yogurt, cilantro, lime juice, garlic, salt, and
pepper in a food processor. Pulse to combine to make a marinade.
Place the chicken in an extra large (2-gallon) resealable plastic
bag. Pour the marinade over the chicken. Seal the bag. Gently
work the marinade over the chicken to coat thoroughly. Place
in the refrigerator and allow to marinate 6 to 8 hours.
When ready to cook the chicken, preheat the oven to 350 degrees.
Spray a roasting pan with the nonstick cooking spray and place
the marinated chicken in a roasting pan. Reserve the marinade.
Cook the chicken for 1 hour, basting with marinade as necessary
for the first half of cooking time.
Cook the chicken until the internal temperature reaches
180 degrees, measured with a meat thermometer.
Nutritional Information Per Serving (2 chicken thighs):
Calories: 263, Fat: 12 g, Cholesterol: 102 mg,
Sodium: 133 mg, Carbohydrate: 7 g, Protein: 30 g
Diabetic Exchanges: 4 Lean Meat, 1/2 Milk