From the Chef’s Corner
My wife tells me it is time to eat lightly. After all the rich and good food we ate during the holidays, now is the time to shed a few pounds. I seem to find the extra weight and she doesn’t. She fixed this chicken dish last week; it’s light and delicious!
2 T grated fresh ginger
2 T honey
1 1/2 T reduced-sodium soy sauce
2 T olive oil
1 T water
Sliced green onions and lemon wedges, optional
Finely shred peel from lemons and juice lemons. In bowl combine the lemon peel, ginger, and salt. In another bowl combine lemon juice, honey, soy sauce, and 1T water.
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, and add lemon juice mixture. Reduce heat; cover and cook 15-18 minutes longer or until no pink remains (180 degrees F).
Transfer chicken to plates. Skim fat from juices, if desired. Drizzle chicken with green onions and serve with lemon juice wedges.