Nutrition
Per 100 g of prepared food
- Protein
- 19.7 g
- Fat
- 8.5 g
- Carbohydrates
- 6.4 g
- Calories
- 183.3 kcal
- Total dish weight
- 1498 g
- Approximate servings
- 6
Estimated at 250 g per serving.
Ingredients
- 8 chicken thighs
- 2 tbsp oil
- 2 cloves of garlic, crushed
- 1 tbsp soy sauce
- 1 level tbsp paprika
- 2 level tsp mustard powder
- 2 tbsp sweet chilli sauce
- 3 tbsp tomato ketchup
Directions
- Put chicken into a large bowl. Mix the oil with the garlic, soy, mustard powder and paprika. Cover and refrigerate for at least half hr. After this time place the thighs into Crock Pot pouring remaining mix on top.
- Cover and cook on low for 6 hrs. Heat grill, place chicken thighs onto a baking tray lined with foil and then mix the ketchup and sweet chilli sauce together.
- Brush all over chicken and place under grill to crisp, keep an eye on it as it catches very quickly. Serve with cous or rice.
Tip
Check the thickest piece with a thermometer and cook poultry to 165°F (74°C) without relying on time alone.