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5
from 1 vote
Gingery Salsa Chicken
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Diet:
Gluten Free, Dairy Free
Keyword:
chicken dump, raw chicken
Main Protein:
Chicken
Cooking Method:
Oven
Servings:
6
Calories:
520
kcal
Ingredients
10-12
chicken thighs, boneless, skinless
3/4
cup
salsa
1/3
cup
honey
melted
1/4
cup
orange juice
1/4
cup
soy sauce
2
Tbsp.
Dijon mustard
1 1/2
Tbsp.
fresh ginger
minced
2
tsp.
olive oil
1
large (gallon) freezer bag or reusable silicone bag
For the day of cooking:
1
Tbsp.
corn starch
2
Tbsp.
water
US Customary
-
Metric
Instructions
Assembly instructions:
Place chicken thighs in a large resealable freezer bag.
Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
Squish together to combine.
Remove excess air from the bag and seal. Freeze.
Cooking instructions:
Thaw.
Bake chicken at 400° for 40-50 minutes.
Pour the sauce into a stovetop pot. Mix together 1 Tbsp. corn starch and 2 Tbsp. water in a small bowl and add the cornstarch slurry to the sauce.
Heat to boiling. Stir for a few minutes while the sauce thickens.
Serve the sauce over the chicken.
Notes
To make this gluten free, ensure that the soy sauce is gluten free.
Nutrition
Calories:
520
kcal
|
Carbohydrates:
23
g
|
Protein:
33
g
|
Fat:
33
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
185
mg
|
Sodium:
972
mg
|
Potassium:
552
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
327
IU
|
Vitamin C:
6
mg
|
Calcium:
33
mg
|
Iron:
2
mg