Citrus-Glazed Chicken Thighs

By Anonymous -
One of the new recipes for this week. I think instead of broiling the chicken, I'm going to cook them on my new Foreman Grill. And we may or may not eat the sauce over rice, because Gaby and Ernie usually just like soy sauce on their rice.

from Cooking Light, January 2006
Besides being juicy, chicken thighs cook quickly and come with built-in portion control: Two two-ounce chicken thighs are the appropriate serving of meat. The sweet-tangy sauce is easy to make and drizzles nicely over rice or couscous.
1 cup orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons bottled ground fresh ginger (such as Spice World)
1/2 teaspoon grated lime rind
1/4 to 1/2 teaspoon ground red pepper
12 (2-ounce) skinless, boneless chicken thighs
Cooking spray
1 tablespoon all-purpose flour
1/2 teaspoon salt

Place first 7 ingredients in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 1 hour, turning occasionally. Remove chicken, reserving marinade.
Preheat broiler. Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done. While chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.

Yield: 6 servings (serving size: 2 thighs and 2 1/2 tablespoons sauce)

NUTRITION PER SERVING: CALORIES 189(23% from fat); FAT 4.7g (sat 1.2g,mono 1.4g,poly 1.1g); PROTEIN 23g; CHOLESTEROL 94mg; CALCIUM 18mg; SODIUM 470mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 12.1g

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