Indian- Style Baked Chicken Thighs
This Indian Style Baked Chicken Thighs recipe took me by surprise! I originally designed this recipe with leftover ingredients, and I this recipe turned out to be just as delicious, if not more so!
In a quart ziplock bag put in the chicken, followed by all the other ingredients.
Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
Let the bag rest overnight or at least an hour to let the flavors meld.
Heat oven to 425 degrees. Put the chicken and the sauce in a foil lined pie pan. I used a foil pan just because I wanted to be lazy and not have to mess with cleaning up.
Cook for 20 minutes or until internal temperature reaches 165 degrees.
I served this with roasted cauliflower that I cooked at the same time, and in a separate pan. I also made Thai Chicken thighs so that I had two different flavors of chicken to serve.
Calories: 75kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.7mg