Orange-Ginger Chicken Thighs
-2 lbs (about 6 pieces) boneless, skinless chicken thighs (thawed)
-1 tsp garlic powder
-1 tsp paprika
-1 tsp ginger
-1/2 tsp red cayenne pepper
-1-1/2 Tbs soy sauce
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. 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.
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).
One at a time, dip chicken pieces into the mixture and place in baking pan. 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.
Remove from oven and serve immediately. Refrigerate or freeze leftover chicken.
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 starches.