Fiesta means celebration, and your taste buds will be celebrating
a lot when you dig into these spicy chicken thighs. Your hands may get
sticky while eating these, but don't worry because they're finger
licking good.
To make the dish you'll need: 8 frozen chicken
thighs, hot jalapeno jelly, olive oil, lime juice, garlic salt, lemon
pepper and chili powder.
Preheat oven to 400 degrees.
Line a 15x11x1-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
Run frozen chicken thighs under cold water for 1 to 2 minutes to remove ice. Place chicken thighs into the pan in a single layer.
Bake chicken for 20 minutes; drain and discard juices.
In a small bowl, combine 1/4 cup of hot jalapeno jelly, 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon of garlic salt, 1 teaspoon of lemon pepper and 1 teaspoon of chili powder.
Turn the chicken over and baste pieces with half of the sauce. Bake for 20 minutes. Turn the chicken over again and baste with the remaining sauce. Bake chicken for another 10 to 15 minutes, or until juices run clear.
Remove the chicken and sauce from pan and place on a serving platter. Garnish with lime wedges if desired.
Makes 8 servings.
Bonus Recipe: Zippy Scalloped Potatoes
To make this dish you'll need: 3 large baking potatoes, 1 jar nacho cheese dip, skim milk, fresh cilantro leaves, red pepper strips.
Preheat oven to 350 degrees.
Prepare a 2-quart microwave safe casserole dish with nonstick cooking spray.
Scrub the potatoes clean with a vegetable brush. Cut each potato into thin slices. Layer the potato slices into the casserole dish. Cover dish with a vented plastic lid or vented plastic wrap. Microwave on high heat for 10 minutes, or until the potatoes are fork tender.
In a large glass measuring cup, combine the nacho cheese dip and 3/4 cup skim milk. Microwave on high heat for 2 minutes. Pour warm cheese over cooked potatoes. Gently stir cheese into potatoes to mix. Cover and bake for 30 minutes.
Uncover, and bake for an additional 10 minutes. Let stand for 5 minutes before serving. Garnish with fresh cilantro leaves and red pepper strips.
Article Source:
http://EzineArticles.com/?expert=Brandy_Summers
Preheat oven to 400 degrees.
Line a 15x11x1-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
Run frozen chicken thighs under cold water for 1 to 2 minutes to remove ice. Place chicken thighs into the pan in a single layer.
Bake chicken for 20 minutes; drain and discard juices.
In a small bowl, combine 1/4 cup of hot jalapeno jelly, 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon of garlic salt, 1 teaspoon of lemon pepper and 1 teaspoon of chili powder.
Turn the chicken over and baste pieces with half of the sauce. Bake for 20 minutes. Turn the chicken over again and baste with the remaining sauce. Bake chicken for another 10 to 15 minutes, or until juices run clear.
Remove the chicken and sauce from pan and place on a serving platter. Garnish with lime wedges if desired.
Makes 8 servings.
Bonus Recipe: Zippy Scalloped Potatoes
To make this dish you'll need: 3 large baking potatoes, 1 jar nacho cheese dip, skim milk, fresh cilantro leaves, red pepper strips.
Preheat oven to 350 degrees.
Prepare a 2-quart microwave safe casserole dish with nonstick cooking spray.
Scrub the potatoes clean with a vegetable brush. Cut each potato into thin slices. Layer the potato slices into the casserole dish. Cover dish with a vented plastic lid or vented plastic wrap. Microwave on high heat for 10 minutes, or until the potatoes are fork tender.
In a large glass measuring cup, combine the nacho cheese dip and 3/4 cup skim milk. Microwave on high heat for 2 minutes. Pour warm cheese over cooked potatoes. Gently stir cheese into potatoes to mix. Cover and bake for 30 minutes.
Uncover, and bake for an additional 10 minutes. Let stand for 5 minutes before serving. Garnish with fresh cilantro leaves and red pepper strips.