Recipe from Better Homes and Gardens
1 tablespoon grated fresh ginger
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
8 chicken thighs with bone
2 teaspoons vegetable oil
Sliced green onions and lemon wedges (optional)
Rub lemon peel mixture under the skin of the chicken thighs. In 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 to 18 minutes longer or until done (180 degrees F.).
Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.
Per Serving: cal. (kcal) 459, Fat, total (g) 31, chol. (mg) 158, sat. fat (g) 8, carb. (g) 12, Monosaturated fat (g) 14, Polyunsaturated fat (g) 7, fiber (g) 1, sugar (g) 10, pro. (g) 33, vit. A (IU) 292, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 567, Potassium (mg) 412, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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