Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

Make-ahead tip: Mix up the glaze first thing in the morning, and allow the chicken thighs to marinate all day in the refrigerator to soak up even more flavor. After that, getting dinner on the table is as simple as heating up the grill pan.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2016

Gallery

Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 thighs and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients, stirring with a whisk. Combine half of soy sauce mixture and chicken in a bowl; toss.

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  • Heat a grill pan over medium-high heat. Coat with cooking spray. Add chicken; cook 4 minutes on each side or until done. Transfer chicken to a platter; drizzle with remaining soy mixture.

Nutrition Facts

362 calories; fat 13.7g; saturated fat 3g; mono fat 5g; poly fat 3.9g; protein 45g; carbohydrates 13g; fiber 1g; cholesterol 215mg; iron 3mg; sodium 568mg; calcium 58mg; sugars 10g; added sugar 10g.
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