1/4 cup fresh lemon juice 2 tablespoons molasses 2 teaspoons Worcestershire sauce 4 garlic cloves, chopped 8 chicken thighs, skinned (about 2 lbs.) Cooking spray Freshly ground black pepper to taste
1. Combine first 4 ingredients in a dish, and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees F.
3. Remove chicken from marinade; reserve marinade. Arrange the chicken in a shallow roasting pan coated with cooking spray. Pour the reserved marinade over chicken and sprinkle with pepper. Bake at 425 F. for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serves 4.
From Cooking Light, September 1998
1/4 cup fresh lemon juice
2 tablespoons molasses
2 teaspoons Worcestershire sauce
4 garlic cloves, chopped
8 chicken thighs, skinned (about 2 lbs.)
Cooking spray
Freshly ground black pepper to taste
1. Combine first 4 ingredients in a dish, and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 425 degrees F.
3. Remove chicken from marinade; reserve marinade. Arrange the chicken in a shallow roasting pan coated with cooking spray. Pour the reserved marinade over chicken and sprinkle with pepper. Bake at 425 F. for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serves 4.