Joan Lunden -- Chicken Yucatan

6 servings

3 tablespoons fresh orange juice

2 tablespoons canned unsweetened pineapple juice

2 tablespoons fresh lime juice

2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 clove garlic, peeled and chopped (about 1 teaspoon)

4 to 6 dashes hot sauce

About 1/8 teaspoon salt

Freshly ground black pepper to taste

6 bone-in chicken thighs (about 2 1/2 pounds total), skin and fat removed

1. Preheat oven to 375 degrees. In a food processor or blender, combine the orange, pineapple and lime juices, oregano, olive oil, cumin, chili powder, garlic, hot sauce, salt and pepper until smooth.

2. Arrange chicken in an 8-by-11 1/2-inch baking dish, and brush with half of the citrus-herb mixture. Bake the chicken in the preheated oven, turning once and brushing occasionally with the remaining mixture, for 35 to 40 minutes, or until the chicken is no longer pink in the center. Sprinkle lightly with salt and pepper. Serve hot or cold.

Data per serving Calories 141 Protein 14g Fat 8g Carbohydrates 3g Sodium 97mg Saturated fat 2g Monounsaturated fat 4g Polyunsaturated fat 2g Cholesterol 49mg From "Joan Lunden's Healthy Cooking" by Joan Lunden and Laura Morton.