

Chicken thighs marinated in a sweet, tangy sauce and broiled in the oven. Served with the chicken is a side of rice as well as a zucchini and pineapple mixture.
PER SERVING – MAKES 5
PREP TIME
45 MINUTES
(30 MIN INACTIVE)
COOK TIME
30 MINUTES
CARBS | PROTEIN | FAT |
---|---|---|
50g | 49g | 13g |
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
This Post Has 5 Comments
Good flavour on this chicken marinade. The second time I made this I actually opted to partially cook the marinaded chicken in a ripping hot wok with some oil, before removing the chicken and setting aside to pour the marinade into the wok to reduce and thicken. Just before it’s nice and tacky I throw the chicken back in to the wok and coat the chicken and cook through.
Very tasty. Made it for the whole family. Everyone liked it. The kids said the pineapple helped cover the zucchini taste (kids, you know)
Glad to hear you enjoyed it 😎
I marinated overnight and it came out good! I accidentally overcooked the chicken though (it dried out because my oven cooks hilariously uneven). I am considering cooking the chicken on a grill instead. Well done on the marinade! The pairing of the pineapple and the zucchini is definitely a winner.
5 lbs of chicken is not enough for 10 servings. 5 lbs made abut 7 servings