Ingredients

1/3 cup fresh cilantro
2 tablespoons vegetable oil
3 teaspoons grated orange zest
1 tablespoon Worcestershire sauce
1 tablespoon vinegar (balsamic is best)
1 tablespoon dried rosemary, crushed
2 teaspoons crushed red pepper flakes
1 teaspoon black pepper
1/2 teaspoon soy sauce
1/4 teaspoon cayenne pepper
3 1/2 pounds chicken, cut into 8 pieces

Directions

In large baking dish combine cilantro, oil, zest, Worcestershire sauce, vinegar, rosemary, pepper flakes, pepper, soy sauce and cayenne. Add chick-en; turn to coat. Cover and refrigerate 4 hours or overnight. Position oven rack 4-6-inches from heat source; preheat broiler. Remove chicken from marinade; place, skin side down, on rack in broiler pan. Broil, basting occasionally with remaining marinade, 15 minutes. Turn chicken and continue cooking and basting until thigh meat juices run clear when pierced with a fork, about 10 minutes. Serves 4.

Each serving contains 399 calories, 25g fat, 2g carb, 172mg sodium, 130mg cholesterol.