Marinated, grilled honey-garlic chicken thighs
- 12 bone-in chicken thighs, skin removed (about 3 lbs/1.4 kg)
- ½ cup liquid honey
- ¼ cup hoisin sauce
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp minced garlic
- 2 tsp grated gingerroot
- ½ tsp each ground curry and ground coriander
- 1/8 tsp cayenne pepper
Arrange chicken thighs in a shallow glass dish. Whisk together all remaining ingredients in a small bowl and pour over chicken. Turn pieces to coat both sides with marinade. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
Preheat grill to medium setting. Remove chicken from marinade and place on a grill rack that has been lightly brushed with oil. Grill chicken for about 10 minutes per side. Be careful not to burn them. (You can brush the chicken with extra marinade as long as you boil the marinade first to kill any bacteria.) Serve hot.
Makes 6 servings
Per serving: 294 calories, 7.4 g total fat (1.9 g saturated fat), 34 g protein, 19 g carbohydrate, 0.3 g fiber, 151 mg cholesterol, 445 mg sodium
