This really quick; not too sweet, weekday meal is super easy. We use boneless, skinless chicken thighs that cook quickly and leave lots of sauce for drizzling over the rice. If you prefer, use bone in chicken thighs with the skin and cook longer, resulting in more of a glaze as compared to a sauce.
Honey and Soy Chicken
Ingredients
- 1 lb (454 gr) 5/6 chicken thighs, boneless, skinless 0 CHO
- 3 TBSP GF Soy Sauce 3 CHO
- 2 TBSP (36 gr) honey (18 CHO/TBSP) 36 CHO
- 1 TBSP (15 gr) fresh ginger, grated 3 CHO
- ¼ tsp garlic minced 0 CHO
- Salt and Pepper 0 CHO
- Green onion chopped to garnish 0 CHO
TOTAL CHO 42 CHO
- SAUCE TOTAL WEIGHT AFTER COOKED DOWN 80 GRAMS
- 42 CHO DIVIDED BY 80 GRAMS = .52 CHO/GRAM
- 1 TBSP = 16 GRAMS (.52 CHO x 16 GRAMS) 8.3 CHO/TBSP
- ¼ CUP = 64 GRAMS (8.3. CHO x 4) 33.2 CHO/1/4 CUP
Instructions
- Pre heat oven to 350.
- Lightly salt and pepper both sides of the chicken thighs.
- Mix honey, soy, ginger and garlic until smooth in a small dish. Set aside.
- Bake chicken thighs, uncovered, in oven proof dish or baking pan for 15 minutes without any glaze.
- After 15 minutes increase oven heat to 400 and pour glaze over chicken. Cook uncovered for another 15 minutes.
- Remove chicken from oven and with tongs take chicken from the dish. Place on a plate, cover and let rest.
- Pour glaze into a small dish if oven proof dish is not meant for the stove top. Bring glaze to a gentle boil and let simmer for 5 minutes.
- Serve chicken and sauce either family style over rice or individually.
- Garnish with green onion, chopped if desired.
