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.
Ingredients
- 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
- Cooking spray
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
Nutrition Information
- calories 189
- caloriesfromfat 23 %
- fat 4.7 g
- satfat 1.2 g
- monofat 1.4 g
- polyfat 1.1 g
- protein 23 g
- carbohydrate 12.1 g
- fiber 0.2 g
- cholesterol 94 mg
- iron 1.5 mg
- sodium 470 mg
- calcium 18 mg
How to Make It
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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.
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Preheat broiler.
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Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.
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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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