Lemon Ginger Chicken Thighs



Servings - 4 (2 thighs per serving) or 8 (1 thigh per serving)   Serving Size - 1 thigh or 2 thighs   Points Plus per Serving - 1 thigh - 4 Points+,   2 thighs - 9 Points+
Nutritional information for 1 thigh - Calories - 163.4,   Total Fat - 9.6g,   Carb. - 5g,   Protein - 13.8g,   Fiber - 0.1g
Nutritional information for 2 thighs - Calories - 326.9,   Total Fat - 19.2g,   Carb. - 10g,   Protein - 27.7g,   Fiber - 0.1g
*Please note that this information was calculated using nutrition information that states that one small bone-in, skin-on, cooked chicken thigh is 135 calories, 8.5g total fat, 0g carb, 13.7g protein, and 0g fiber.  All calculations are approximate. 


8 small chicken thighs, bone-in, skin-on, trimmed of all visible fat
1 lemon
1 TBS fresh grated ginger
1 tsp. kosher salt
2 TBS honey
1 TBS reduced sodium soy sauce
2 tsp. canola oil
lemon slices for garnish (optional)

1.  Zest the lemon peel.  Combine the zest with the ginger and the salt.  Rub mixture under the skins of the chicken and, if there is any leftover, on the bottoms of the chicken thighs.
2.  Heat a large non-stick skillet with 2 tsp. canola oil over med-hot heat until oil is quite hot.  Add the chicken thighs, skin side down, and cook until well-browned (about 7-8 minutes).
3.  While chicken is cooking, juice the lemon.  Combine the juice of the lemon with the honey and soy sauce.  Set aside.
4.  Once the chicken is done browning, pour off all the fat that has accumulated in the pan.  Return to heat and turn the chicken skin side up.  Pour the lemon juice/honey/soy sauce mixture on top.  Bring sauce to boil and then reduce heat.  Cover and allow to cook for 14 - 18 minutes, or until chicken is done.  (180 degrees F)
5.  To serve, arrange chicken on serving plate and drizzle with sauce.  Garnish with lemon slices, if desired.
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