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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chile Grilled Chicken

Source: dLife

Chicken grilled in a spicy sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	225.4

Total Carbs	2.7 g

Dietary Fiber	0.6 g

Sugars	1.1 g

Total Fat	11.5 g

Saturated Fat	3.7 g

Unsaturated Fat	0.1 g

Potassium	48.1 mg

Protein	28.4 g

Sodium	70.5 mg

Dietary Exchanges 11.5 Fat, 0.2 Vegetables, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 oz red hot chile peppers 1.0
1 cup cold water 2.0
2 tsp cumin seeds 1.0
1 tbsp ground oregano 2.0
2 tbsp cider vinegar 1.0
1 tsp sugar 3.0
3 each medium garlic cloves 0.25
0 1/4 tsp salt 24.0
24 oz boneless skinless chicken thighs

Directions

Pull off and throw out chile stems. Split chiles open and discard the seeds and ribs.
Place chiles in a bowl and cover with boiling water. Let stand until chiles become soft, about 20 minutes. Drain, reserving the soaking liquid.
In a medium skillet set over medium heat, stir the cumin seeds for 30 seconds, and then add the oregano and stir until cumin is toasted, another 30 seconds.
Transfer cumin mixture to a food processor or blender, then mix in the drained chiles, 1 cup of the reserved soaking liquid, the vinegar, sugar, garlic, and salt (if using). Puree, adding more soaking liquid if needed to make a smooth mixture.
Pour chile mixture into a glass baking dish.
Rinse chicken thighs, remove and discard skin, and pat dry with paper towels. Remove and discard any visible fat.
Place the chicken in the chile mixture, turning to evenly coat. Wrap in plastic wrap and chill for at least 30 minutes or up to 4 hours.
Light a grill or preheat the broiler.
Place chicken thighs on the grill and cook, turning occasionally until juices run clear when pierced with a fork, about 8 minutes per side. Serve at once.