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Fiesta Chicken Thighs

Recipe submitted by Beverly Sebastian

8 skinless chicken thighs
1/3 cup all-purpose flour
l teaspoon garlic salt
l teaspoon lemon pepper
l teaspoon chili powder
2 tablespoons margarine
2 tablespoons olive oil
1/4 cup hot jalapeno jelly
2 large limes; l 1/2 sliced, 1/2 reserved
2 teaspoons chopped parsley
Lemon slices
Ripe olives
Parsley sprigs
Red cherry peppers

1. In plastic bag, mix together flour, garlic salt, lemon pepper and chili powder. Add chicken and shake to coat.
2. In large frypan, place margarine and olive oil; heat over medium temperature. Add chicken and cook, turning, about l0 minutes or until brown on all sides. Reduce heat, cover and cook 5 minutes. Remove cover and cook about 5 minutes more or until fork can be inserted in chicken with ease. Remove chicken from frypan.
3. Turn chicken crosswise, meaty side up, and cut diagonally into chicken 3 or 4 times. On foil-lined pan, place chicken and spoon jalapeno jelly evenly over chicken, spreading with fork.
4. Bake in 400°F. oven about 5 minutes or until jelly melts. Squeeze juice from reserved 1/2 lime over chicken.
5. Remove chicken to serving dish and sprinkle with chopped parsley. Garnish with lemon slices, olives, parsley sprigs and red cherry peppers.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.