Time to talk about food! Often we hear about recipes that require the use of chicken breasts, but chicken thighs can be just as tasty and perhaps more economical. In this House Works, Chef Judy Gilliard shows us how to marinade chicken thighs for a dinner your family won't soon forget.
Grilled Chicken Thighs with Tomato Cucumber Salad
4 each chicken thighs without skin
1 each lemon, juice of
1 teaspoon fresh ginger root, grated
2 tablespoons soy sauce, low sodium
1/2 teaspoon paprika
1 teaspoon Judy's seasoning
1/4 teaspoon cayenne pepper
2 tablespoons balsamic vinegar, ginger pear
Tomato Cucumber salad
1 medium tomato, diced small
1/2 medium cucumber, diced small
2 tablespoons balsamic vinegar, white ginger pear
Rinse and pat dry chicken thighs. Mix the marinade ingredients together. Place in zip-lock plastic bag. Place chicken thighs in with
the marinade and push out air.
Place in refrigerator for up to 24 hours.
Cook on the indoor or outdoor grill until temperature reaches 165 degrees.
Toss the tomato, cucumber and vinegar together. To serve, spoon over center of chicken.
Per Serving (excluding unknown items): 105 Calories; 3g Fat (24.2% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.