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    You are in: Home / Recipes / Mediterranean-Style Chicken Thighs Recipe
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    Mediterranean-Style Chicken Thighs

    Average Rating:

    3 Total Reviews

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    • on August 13, 2012

      I used white wine instead of red and also squeezed some the lemon juice in after zesting. I cut the thighs up into kebab size pieces and marinated them for 24 hours. The result was moist and and flavorful. Thank you.

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    • on July 07, 2003

      Great grilled chicken and relish. This is what we had for 4th of July BBQ. The marinade was zesty. The chicken meat was moist and tender and the relish was a good accompaniment. My husband shredded his chicken and put it and the relish on a bun. A hit with all of us. Thanks.

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    • on March 11, 2003

      Mmmmmmm Good chicken Nurse Di!! Made this for supper tonight, had to make a couple of tiny changes, white wine instead of red also red balsamic vinegar instead of white. Only because that is what I had on hand. The chicken was best we've had for a while, DH said more than 5 stars, including the relish. Wrong time of the year for the grill, so I did them under the broiler and I guess because of that, had to cook them 10 minutes longer, further from the heat I guess. Also added 1/4 of a chopped Spanish onion to the relish. The relish was a great finishing touch. I think it would be nice on other things too. Loved the marinade and will probably try it on some cod we're having this week. Thanks for sharing a wonderful versitile recipe.

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    Nutritional Facts for Mediterranean-Style Chicken Thighs

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.0
    Calories from Fat 110
    Total Fat 12.3 g
    Saturated Fat 2.3 g
    Cholesterol 114.5 mg
    Sodium 510.3 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 1.0 g
    Sugars 2.0 g
    Protein 27.9 g

    The following items or measurements are not included:

    white balsamic vinegar


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