Citrus-Glazed Chicken Thighs

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.

Yield:

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

Ingredients

1. 1 cup orange juice
2. 2 tablespoons low-sodium soy sauce
3. 2 tablespoons honey
4. 2 teaspoons bottled minced garlic
5. 2 teaspoons bottled ground fresh ginger
6. 1/2 teaspoon grated lime rind
7. 1/4 to 1/2 teaspoon ground red pepper
8. 12 (2-ounce) skinless, boneless chicken thighs
9. 1 tablespoon all-purpose flour
10. 1/2 teaspoon salt

Directions

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.

Notes