Marinading chicken with an acid, like lime juice, helps to really tenderize the chicken. The sesame oil you use can be toasted or not, depending on the flavor profile you like.



 

    Serves: 4 servings    Total Time:  50 minutes Prep Time: 20 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Chicken\_thighs - 4 thighs, skinned and boned Oil - ¼ cup avocado, canola, sesame, peanut or light olive oil  Sesame\_oil - 2 teaspoons Limes - ¼ cup fresh lime juice Vinegar - ¼ cup rice or cider vinegar Sugar - 2 Tablespoons Soy\_sauce - 1 Tablespoon soy sauce, low sodium (or tamari) Ginger - 2 teaspoons grated, fresh ginger Garlic - 1 clove garlic, minced 

## Instructions

Step 1

Mix all marinade ingredients in a small bowl.

Step 2

Pour HALF of the marinade over chicken thighs and marinate for 2-24 hours in the refrigerator. 

Step 3

Grill chicken on a medium, heated grill for about 7 minutes per side until completely cooked through.

Step 4

Put the remaining marinade in a small sauce pan and simmer for 5-10 minutes until it is reduced to a syrup consistency. Pour over cooked chicken.

Step 5

Serve with Grilled Peach Salsa.

 

### Notes

To bake instead of grilling chicken, place in a 8x8 inch baking pan and bake, uncovered, at 400°for 20 - 25 minutes.

## Nutrition Information

  Serving Size: 1 chicken thigh serving Calories: 240 Calories Fat: 14g Saturated Fat: 2g Carbohydrates: Net Carb: 6g Dietary Fiber: 0g Protein: 16g Sodium: 204