Tuesday, March 8, 2016

Grilled Chicken Thighs with Ginger Sauce

D made this last week.  He cooked it while I was doing some physical therapy exercises, or maybe while I was watching TV.  Either way, it was fast to make.

There was a lot of flavor. We both were a bit hungry afterwards, but such is life.  We had with Broccoli.  We would have again.

We also added Sambal Oelek for a spicier flavor.

Grilled Chicken Thighs with Ginger Sauce

Photo by ALB

Flavorful chicken thighs might just be our favorite cut. Here we dress them up with a simple ginger-scallion sauce.

Yield: Serves 4 (serving size: 1 thigh, 1/2 cup rice, and 2 tablespoons sauce)

1 (8.8-ounce) package precooked brown rice (such as Uncle Ben's)
8 teaspoons peanut oil, divided
4 bone-in chicken thighs, skinned (about 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/4 cups thinly sliced green onions, green and white parts separated
1 1/2 tablespoons grated peeled fresh ginger
3 tablespoons sweet sherry
3 tablespoons unsalted chicken stock
1 tablespoon oyster sauce
2 teaspoons rice vinegar

1. Heat rice according to package.

2. Heat a grill pan over medium-high heat; brush with 2 teaspoons oil. Sprinkle chicken with salt and pepper. Add to pan; cook 8 to 10 minutes on each side.

3. Heat remaining 2 tablespoons oil in a skillet over medium-high. Add 1 cup onion whites and ginger; cook 2 minutes. Add sherry, stock, and oyster sauce; cook 1 minute. Stir in vinegar. Top rice with thighs, sauce, and onion greens.

Nutritional Information
Amount per serving
Calories: 316; Fat: 14.6 g; Satfat: 2.6 g; Monofat: 5.5 g; Polyfat: 3.8 g; Protein: 23 g; Carbohydrate: 21 g; Fiber: 2 g; Cholesterol: 97 mg; Iron: 2 mg; Sodium: 472 mg; Calcium: 35 mg; Sugars: 1 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016

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