Spiced chicken thighs from Cooking Light Annual Recipes 2004 by Cooking Light Magazine

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Notes about this recipe

  • Lindalib on June 09, 2012

    We saved the extra curry sauce in the refridgerator from the chicken thigh receipe. We marinated parts from a cut-up chicken in the sauce for about 45 minutes, after cutting incisions into the parts to near the bone. Then, we barbequed the marinated chicken for 40 minutes using indirect heat. The chicken turned out moist and some of the best, tasty chicken we've eaten. Cooking hint: place larger pieces closer to the coals then the smaller pieces. When we did this, all the parts were finished at the same time.

  • Lindalib on April 12, 2012

    Excellent, tasty, and easy to make. Has strong spice flavor. To give receipe a kick, try to double spices. We have not tried to increase spices yet, so you'll need to play with the spice quantity.

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