Lemon Ginger Chicken Thighs
1 each lemon
1 tablespoon grated fresh ginger
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
8 each chicken thighs, with bone & skin
2 teaspoons vegetable oil
sliced green onions
wedges of lemon
1. Finely shred peel from lemon and ice lemon. In bowl combine the lemon peel, ginger, and salt. In another bowl combine lemon juice, honey, soy sauce, and 2 tablespoons of water.
2. Rub lemon peel mixture under the skin of the chicken thighs. In a 12 inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned turn chicken and add lemon juice mixture. Reduce heat cover and cook 14-18 minutes longer or until no pink remains (180 degrees).
3. Transfer chicken to plates. Skim fat from pan juices, if desired. Top with green onion and lemon wedges or slices.
Each serving: 459 calories (2 thighs), 31 g fat, 158 mg chol, 5567 mg sodium, 12 g carbo, 1 g fiber, 33 g protein