Korean Chicken Thighs
Serve with Rice and a Green Salad

Serves 4

• 8 skinless, boneless chicken thighs (about 1 1/4 pounds)
• 1/4 cup light soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon honey
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, thinly sliced
• Cooking spray
• 1/4 cup thinly sliced green onions
• 4 teaspoons sesame seeds, toasted

Place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce, sesame oil, ginger, honey, pepper and garlic in a large zip-top plastic bag. Add chicken to marinade in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds. Love this served with a salad.

Per Serving (2 chicken thighs): 226 Calories; 12g Fat (48.8% calories from fat); 2g Saturated Fat; 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 691mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.



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