Yield
6 servings (serving size: 2 thighs and 2 1/2 tablespoons sauce)

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.

How to Make It

Step 1

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.

Step 2

Preheat broiler.

Step 3

Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.

Step 4

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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