Vietnamese Chicken Thighs
Vietnamese Chicken Thighs – serves 6 at 3 pts each
1 navel orange
2 TBS grated peeled fresh ginger
2 TBS reduced sodium soy sauce
3 garlic cloves, minced
½ tsp salt
¼ tsp pepper
6 (1/4 lb) skinless bone-in chicken thighs, trimmed
To make the marinade, grate the zest from the orange and set aside. Peel the orange, cut into sections, and chop the sections. Combine the orange zest, chopped orange, ginger, soy sauce, and garlic in a zip-loc bag, add the chicken. Squeeze out the air and seal the bag, turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 3 hours or overnight.
Grill outside – remove chicken from marinade and discard the marinade. Sprinkle the chicken with salt and pepper.
Can be served hot or at room temp.
WW Pure Comfort
1 navel orange
2 TBS grated peeled fresh ginger
2 TBS reduced sodium soy sauce
3 garlic cloves, minced
½ tsp salt
¼ tsp pepper
6 (1/4 lb) skinless bone-in chicken thighs, trimmed
To make the marinade, grate the zest from the orange and set aside. Peel the orange, cut into sections, and chop the sections. Combine the orange zest, chopped orange, ginger, soy sauce, and garlic in a zip-loc bag, add the chicken. Squeeze out the air and seal the bag, turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 3 hours or overnight.
Grill outside – remove chicken from marinade and discard the marinade. Sprinkle the chicken with salt and pepper.
Can be served hot or at room temp.
WW Pure Comfort
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