Low-Carb Recipe: Orange-Ginger Chicken Thighs

20 May

 For a printable version of this recipe and complete ingredients listing, click here.

Low-Carb Asian Chicken
Orange peel subs for breading so you won’t break the carb bank on this one.

This is the Asian-inspired dish I mentioned the other day during my Jalepeno Black Beans post, and it’s a winner.

Every time I go on a diet, I feel barraged by fourteen million different chicken recipes that all seem to involve thyme, parsley and lemon juice.

Assuredly, those recipes have their place in the canon, but honestly…I just couldn’t face a month of that tired old seasoning week after week.

That said, I have officially called a “Thyme Out”.

Meanwhile, this new recipe inspiration hit the spot so nicely that I may just defrost some more chicken and do another batch this weekend!

Preheat oven to 375 degrees. While oven heats, finely grate the zest of one medium-sized orange. Don’t stop after you get a teaspoon or two–keep going until the whole orange is bald.

Add an egg to the marinade and stir with a fork.

(An added bonus of this recipe is that there is enough zest in the marinade to coat the chicken and create a sort of faux-breading. Yum!)

After the orange has been zested, cut fruit in half and squeeze the juice into the same bowl. Stir in 1 tsp garlic powder, 1 tsp paprika, 1 tsp ginger and about 1/2 tsp red cayenne pepper.

Boneless, skinless thighs.

Add about 1-1/2 Tbs. soy sauce and crack an egg into the mixture. Stir with a fork until blended.

Coat a square baking pan with nonstick cooking spray. Remove packaging from 2 lbs. thawed, boneless, skinless chicken thighs (about 6 thighs).

Puncture meat with fork in several places to allow more sauce to soak in.

One at a time, dip chicken pieces into the mixture and place in baking pan. It’s a good idea to puncture the raw chicken meat with a fork in several places to let the marinade penetrate the surface.

Squeeze 'em in there.

Once all pieces are coated, pour the remaining marinade over the tops of the chicken in the pan, distrbuting orange zest as well as possible.

COVER baking dish; place in oven for approximately 50 minutes, or until meat thermometer reads 165 degrees.

Cover tightly!

Remove from oven and serve immediately. Refrigerate or freeze leftover chicken.

 

All done!

Chef’s Note:

For a decidedly more Asian (and low-carb!) flair, serve over heated bean sprouts tossed with soy sauce. Bean sprouts make a great stand-in for rice or noodles when you can’t have carbs. Something about their mild flavor and fun texture seems to say, “You can’t have carbs, but things will still turn out all right for you today.” So comforting. 🙂

Juicy and tender.

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