Japanese Chicken Thighs
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To reduce weight watchers points or calories, this recipe works with skinless thighs and with breast. But there’s something about the deep flavour of chicken thighs baked with the skin on that’s unbeatable…golden, crispy skin; tender and juicy on the inside. Full of so much flavour — one thigh isn’t enough. Trust me.
8 chicken thighs; (2 pounds)
2 garlic cloves; crushed in
2 ts grated peeled fresh
2 tb reduced-sodium soy sauce
1/2 c low-sodium chicken broth
1 bn scallions; thinly sliced
Procedures: 1. Sprinkle chicken with pepper. Heat large nonstick skillet over
medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook
10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and cook
15 seconds. Stir in soy sauce and broth. Cover and bring to a boil,
reduce heat and simmer 10 minutes, until chicken is cooked through.
2. Remove chicken to platter. Add onions to sauce and cook 1 minute.
Pour sauce over chicken.
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