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Mexican Thai Fusion Chicken


"Tasty marinated chicken gets a kick from smokey ancho chili peppers. Serve with a mandarin and spring green salad and a good Riesling. Alternately, you can skewer chicken on bamboo skewers which have been soaked for about 20 minutes and cook them over a small flame."
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1 h 15 m servings 192 cals
Original recipe yields 4 servings

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  1. Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
  2. Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 192 calories; 4 g fat; 11.2 g carbohydrates; 27 g protein; 69 mg cholesterol; 966 mg sodium. Full nutrition

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Read all reviews 2
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Strange mix of flavours that somehow blend well together. I doubled the sauce because I cooked it in a tagine in the oven with vermicelli rice noodles and vegetables so I needed some extra sauce...

I've made this twice and it's absolutely delicious! The key is making sure the chicken marinates for at least an hour. The flavors blend so well together! I added a tsp of powered ginger and ser...