Ponzu-Glazed Chicken

Recipe Ingredients

4		Boneless skin-on chicken thighs - - (3/4 lb)
		Salt - to taste
		Freshly-ground black pepper - to taste
5 tablespoons	75ml	Bottled ponzu
		= (available in the Asian aisle of
		Well-stocked supermarkets and at
		Japanese markets)
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Minced ginger root
1 teaspoon	5ml	Garlic clove - minced (large)
1		Serrano chile - thinly sliced
2 teaspoons	10ml	Sugar
		Stir-Fried Bok Choy - (see recipe)

Recipe Instructions

While an outdoor grill or stove-top grill pan is best, the chicken can be cooked in a skillet. Heat a grill or grill pan over medium-high heat. Rinse and dry the chicken thighs. Season with salt and pepper. Set aside.

Combine the ponzu, lime juice, ginger, garlic, chile and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes.

Place the chicken, skin-side down, on the grill. Brush the top of the chicken with the ponzu mixture. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until the chicken is cooked through, about 10 minutes. Serve with Stir-Fried Bok Choy and steamed jasmine rice.

This recipe yields 2 servings.

Each serving: 371 calories; 267 mg sodium; 132 mg cholesterol; 22 grams fat; 6 grams saturated fat; 6 grams carbohydrates; 36 grams protein; 0.12 gram fiber.

Source:
The Los Angeles Times, 07-17-2002

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