Besides being juicy, chicken thighs cook quickly and come with built-in portion control: Two two-ounce chicken thighs are the appropriate serving of meat. The sweet-tangy sauce is easy to make and drizzles nicely over rice or couscous.
1 cup orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons bottled ground fresh ginger (such as Spice World)
1/2 teaspoon grated lime rind
1/4 to 1/2 teaspoon ground red pepper
12 (2-ounce) skinless, boneless chicken thighs
1 tablespoon all-purpose flour
1/2 teaspoon salt
How to Make It
Place first 7 ingredients in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 1 hour, turning occasionally. Remove chicken, reserving marinade.
Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.
While chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.
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I marinated the chicken overnight. Because the chix thighs were boneless, I only had to cook for 5 min per side. The sauce was devine, and worked well with the coconut jasmin rice with pineapple and for a veggie I had cardomom spiced zucchini. What a nice meal. I will be making this quite often.
This was a perfect week night recipe. Marinated the chicken in the morning (and I do think longer would be even better). Moist, with a nice citrus flavor. Two notes: I used actual minced garlic and minced ginger (rather than bottled) and I strained the marinade before cooking it. Also, I will use the full 1/2 teas of red pepper (used 1/4) next time. Definitely a keeper.
Good solid recipe; wonderful citrus flavor. I marinated overnight and think a shorter time would not deliver the same flavor. No changes to recipe. The sauce really added to the flavor of the chicken. Served with rice and pole beans. Not my favorite CL recipe for chicken thighs, but will definitely make again.
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