Citrus Glazed Chicken Thighs

The sweet-tangy chicken marinade-turned-sauce is easy to make and pairs nicely with couscous and seasonal vegetables.

Citrus Glazed Chicken Thighs

(recipe from Cooking Light)

Serves 6

• 1 cup orange juice
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons minced garlic
• 2 teaspoons ground fresh ginger (versus powder/dried)
• ½ teaspoon grated lime rind
• ¼ to ½ teaspoon ground red/cayenne pepper (depending on your heat preference)
• 12 (2 ounce) skinless, boneless chicken thighs
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt

Place first 7 ingredients (orange juice – ground red pepper) in a large gallon sized zip-lock plastic bag. Add chicken; seal bag and marinate in the refrigerator for at least 1 hour, turning the bag occasionally to coat all sides.

Prepare grill. Remove chicken from the bag; reserving the marinade. Grill the chicken on direct medium heat for 12 minutes, turning once.

While the chicken cooks, place the reserved marinade, flour and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat (IMPORTANT:  must bring to a boil!). Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.

Nutritional Info/Serving: Calories 189, Fat 5 g, Protein 23 g, Carbs 12 g