| Yield | |
|---|---|
| Source | Cooking Light, Jan/Feb 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, Jan/Feb 2006 |
| Prep time | 1 1⁄2 hours |
| 1 | Cup | Orange Juice |
| 2 | Tablespoon | Soy Sauce |
| 2 | Tablespoon | Honey |
| 2 | Teaspoon | Garlic (minced) |
| 2 | Teaspoon | Ground Ginger |
| 1⁄2 | Teaspoon | Lime Zest |
| 1⁄2 | Teaspoon | Red Pepper Powder |
| 12 | Chicken Thighs (boneless, skinless) | |
| 1 | Tablespoon | Flour |
| 1⁄2 | Teaspoon | Salt |
1.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.
2.Preheat broiler.
3.Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.
4.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.