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Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

These sticky, saucy chicken thighs are perfectly paired with any grilled zucchini sides (shown here with chopped tomato-basil salsa). You can also use chicken breasts; just cook them a little longer, about 6 minutes per side.

Deb Wise
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: 2 thighs and about 4 tsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm.

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  • Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.

Nutrition Facts

273 calories; fat 12.1g; saturated fat 2.5g; mono fat 6.1g; poly fat 2.1g; protein 33g; carbohydrates 7g; cholesterol 162mg; iron 2mg; sodium 513mg; calcium 25mg; sugars 5g; added sugar 4g.
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