This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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.
Serving size: 4 oz. chicken (salsa is extra)
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|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||4%|
|Vitamin K 3mcg|