1.5 oz. lime juice
1.5 oz. lemon juice
3/4 tsp. paprika
1.5 Tbsp. low sodium soy sauce
1/2 tsp. sea salt
12 chicken legs (skinless)
2 tbsp. olive oil
2 garlic cloves
Puree all of the ingredients (except the chicken) together in a food processor or blender (or whisk together if you don’t have one). Place the chicken into a large glass bowl or Ziploc bag. Pour the marinade over the chicken and make sure each piece is coated. Seal the bag or cover the bowl with Saran wrap and refrigerate (preferably overnight, but no more than 24 hours). Preheat the oven to 400 degrees, line a baking sheet with foil and spray with cooking spray. Bake the chicken on it for 45 or so minutes until the chicken is cooked through (165 degrees on a meat thermometer). Enjoy.
Makes 6 servings.
WW= 5 Pointplus values per serving.
