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Thai Grilled Chicken Thighs for 2

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.4487
Energy (kCal)4181.4122
Carbohydrates (g)33.7779
Total fats (g)410.688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold. | 2. Stir in the remaining marinade ingredients. | 3. Wash the chicken thighs and remove the skin. | 4. Trim off any excess fat. | 5. Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight. | 6. Heat the grill to its highest temperature. | 7. Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally. | 8. The chicken is cooked when pierced and the juices run clear. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 2 3986.4 7.1574 86.7948 400.7238
    coconut 1 ounce creamed 100.3572 4.3176 0.9440000000000001 9.4942
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    water 4 tablespoons boiling 0.0 0.0 0.0 0.0
    green chili pepper 1 chopped 89.955 21.2744 4.4978 0.4498
    ginger 1 piece opeeled chopped walnut-suzed - - - -
    lime juice zest 1/2 juice - - - -
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    lemongrass 1 teaspoon chopped - - - -

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



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