Semi Spicy Coriander Chicken Thighs

Over Christmas my Dad grilled some great Skinless Chicken Thighs with just some salt, pepper and onion powder and topped with some BBQ sauce in the last minute on the grill. Ever since I have been on the lookout for a great recipe that I could cook in the oven as my apartment doesn't allow grills! I was really excited when I found this recipe from Dishing Up Delights on Pinterest and then this morning the grocery store had boneless skinless chicken thighs on sale - it was like a sign that I was meant to make this recipe today...so I did. It was even worth my silly smoke alarm going off 4 times and having to open the windows and doors when it is in the 20's outside - warning - chicken thighs smoke in the oven, so make sure to have your exhaust hood on and be prepared!

Also - Check back tomorrow for a "Round 2" leftover recipe.



Semi Spicy Coriander Chicken Thighs: Serves 6-12

12 Boneless Skinless Chicken Thighs (approx 3lbs)
1tsp Salt
1/2tsp Pepper
1-1/2tsp Ground Cumin
1-1/2tsp Ground Coriander
6 Cloves Garlic
1tsp Grated Ginger
1 Jalapeno - seeds removed
Zest of 1 Lemon
2TB Tomato Paste
1TB Water
1TB Olive Oil

Place all ingredients except for the chicken into a food processor/blender and mix until evenly incorporated. Spoon the mixture into a gallon zip lock bag and place the chicken in the bag, seal and turn it over and over making sure to evenly coat the chicken. Place in the fridge and marinate for at least 4-6 hours and up to 24. When you are ready to cook, place a greased wire rack on top of a cookie sheet and place the chicken on top of the rack while the oven warms up. Bring the oven up to 425° and place the chicken in the oven for 45-60 minutes, flipping every 15 minutes until they are cooked through. Remove from the oven and allow to rest for 5 minutes before serving.

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WW: 7 Points Plus / serving @ 6 servings
4 Points Plus / serving @ 12 servings