Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation." -Madame Benoit, Cookbook Author
Recipes like this one lend themselves well to experimentation when you may not have as much experience. Changing one of the spices at a time will give you a good idea how different flavors can interact. Try using freshly ground black pepper, ground allspice or ground cloves. Using dried herbs like thyme or oregano can create a whole new rub.
Servings: 6 | Serving size: 4 ounces chicken
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Leftovers keep well for 2 - 3 days in the refrigerator and make good sandwiches and salads.
Serve with Coconut Rice (Coconut Rice - Low Sodium Version) or Brown Rice and Fresh Pineapple Salsa or Melon Salsa or Mango Salsa
Mix the ginger, cinnamon, nutmeg and salt together in a bowl.
Add the chicken thighs to the bowl tossing to coat thoroughly.
Cover and refrigerate at least 3 hours.
Preheat the grill or broiler.
Grill or broil for about 8 minutes on one side and 4 – 8 minutes on the other.
The meat should be firm when pressed in the center (check that the internal temperature is at least 165°F).
Serve topped with salsa.
Nutrition Facts
Serving size: 4 oz. chicken (salsa is extra)
Servings: 6
Amount Per Serving
Calories 149 | Calories from Fat 45 |
% Daily Value |
Total Fat 5g | 6% |
Saturated Fat 2g | 7% |
Monounsaturated Fat 1g | |
Trans Fat 0g | |
Cholesterol 107mg | 36% |
Sodium 205mg | 9% |
Total Carbohydrates 2g | 1% |
Dietary Fiber 1g | 4% |
Sugars 0g | |
Protein 22g |
Vitamin K 3mcg |