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Thai Chicken Legs Ww

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)298.6207
Energy (kCal)3966.5321
Carbohydrates (g)22.7424
Total fats (g)289.5114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the garlic, ginger, vinegar, fish sauce, sugar, cilantro, mint, lime zest, chili paste, and salt in a large zip-lock style bag and add the chicken. | 2. Squeeze the air out of the bag and seal it; turn the chicken to coat and refrigerate at least 4 hours to overnight; turning the bag occasionally. | 3. Spray the grill with nonstick cooking spray and heat grill to medium-hot. | 4. Lift the chicken from the marinade and place on the grill rack. | 5. Discard the marinade. | 6. Cover the grill and grill the chicken until well marked and an instant-read thermometer inserted ina thigh registers 180 degrees F., 12-15 minutes per side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    ginger 1 tablespoon peeled grated - - - -
    rice vinegar 2 tablespoons - - - -
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    lime zest 2 teaspoons grated - - - -
    red chili paste 1 teaspoon roasted - - - -
    salt 1/2 teaspoon - - - -
    chicken leg 4 skinless skinned 3880.5421 3.0827 296.8433 289.2273

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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