Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Robin Bashinsky
Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey

Recipe Summary test

Yield:
Serves 8 (serving size: 1 thigh)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine fish sauce, brown sugar, ginger, and minced garlic in a large bowl, stirring with a whisk. Reserve 1 tablespoon mixture. Add chicken thighs to bowl; toss to coat. Refrigerate chicken 2 to 4 hours, tossing occasionally. Heat a grill pan over medium heat; coat pan with cooking spray. Add chicken, skin side down; cook 15 minutes, turning occasionally so as not to burn (you want a light char). Remove chicken to a serving platter. Drizzle reserved 1 tablespoon fish sauce mixture over chicken; sprinkle with green onions.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

239 calories; fat 10.5g; saturated fat 3g; mono fat 6g; poly fat 3g; protein 33g; carbohydrates 3g; cholesterol 135mg; iron 1mg; sodium 452mg; calcium 7mg.
Advertisement