Dinner
Sweet and Spicy Chicken
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Whisk
Ingredients
- 8 boneless, skinless chicken thighs
- 1 teaspoon ginger, freshly grated and peeled
- 1 tablespoon low-sodium soy sauce (or Tamari for gluten-free)
- 2 tablespoons honey
- 1 lime, zested and juiced
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon Sriracha sauce (or your favorite chili/hot sauce)
- Freshly ground pepper, to taste
- ¼ cup roasted unsalted cashews, roughly chopped (optional)*
- 1 teaspoon fresh mint, chopped (optional)
Directions
-
Whisk
In a large mixing bowl, whisk together all ingredients, except nuts and mint.
-
Add chicken
Add chicken to bowl and toss until chicken is fully coated and covered with marinade.
-
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 2–6 hours.
-
Preheat grill
Preheat a grill to medium-high heat.
-
Grill chicken
Place the chicken on the grill and cook for about 10–12 minutes per side until a thermometer inserted into the thickest part registers 165º.
-
Garnish and serve
Remove from grill, place on serving platter, and garnish with nuts and mint if you choose.
Chef's Note:
*You can also substitute peanuts for cashews. To make this recipe gluten-free, use a gluten-free soy sauce such as Tamari. For a well-balanced plate, serve with a side of steamed broccoli.
Nutrition Info
Per Each Serving
-
Calories
557
-
Fat
23g
-
Protein
77g
-
Saturated Fat
5g
-
Total Carbs
8g
-
Fiber
1g
-
Sugar
9g
-
Sodium
619mg
-
Cholestrol
363mg