Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Boneless skin-on chicken thighs - - (3/4 lb) Salt - to taste Freshly-ground black pepper - to taste 5 tablespoons 75ml Bottled ponzu = (available in the Asian aisle of Well-stocked supermarkets and at Japanese markets) 1 tablespoon 15ml Lime juice 1 teaspoon 5ml Minced ginger root 1 teaspoon 5ml Garlic clove - minced (large) 1 Serrano chile - thinly sliced 2 teaspoons 10ml Sugar Stir-Fried Bok Choy - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions While an outdoor grill or stove-top grill pan is best, the chicken can be cooked in a skillet. Heat a grill or grill pan over medium-high heat. Rinse and dry the chicken thighs. Season with salt and pepper. Set aside. Combine the ponzu, lime juice, ginger, garlic, chile and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes. Place the chicken, skin-side down, on the grill. Brush the top of the chicken with the ponzu mixture. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until the chicken is cooked through, about 10 minutes. Serve with Stir-Fried Bok Choy and steamed jasmine rice. This recipe yields 2 servings. Each serving: 371 calories; 267 mg sodium; 132 mg cholesterol; 22 grams fat; 6 grams saturated fat; 6 grams carbohydrates; 36 grams protein; 0.12 gram fiber.


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