Our girls love grilled chicken. I cook it at least once a week, sometimes twice. My grilled chicken is cooked in a variety of styles – with turmeric powder, teriyaki sauce, honey, lemon grass, lemon juice, curry paste, tomyam paste, black pepper, breaded and much more. Last week I tried something different with the chicken thighs – I baked them with crushed corn flakes.
Drama Queen was quick to help me crush the corn flakes with a rolling pin.
The chicken thighs were marinated with coriander powder, pepper and soy sauce.
Directions:
Dip chicken thighs with eggs (beaten)
Then coat with crushed corn flakes. In some recipes, the chicken is coated with flour before coating with crushed corn flakes.
Line baking tray with baking paper and oil the paper.
Bake at 150C for 15-20 minutes on each side.
Ready to go into the oven…
I also grilled some fresh Portobello mushrooms with minced garlic and olive oil.
Since the oven was hot, I toasted some silvered almonds.
Silvered almonds, sunflower seeds, pumpkin seeds and cashew nuts (all lightly toasted) are my favorite low-carb high protein snacks.
Bon appetit!
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