0 (0)

Category: Mains

Ponzu-Glazed Chicken

Ponzu-Glazed Chicken
Los Angeles Times

Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That's why I was thrilled to find ... Read more

Total time: 20 minutes | Serves 2
Note: Bottled ponzu is found in the Asian aisle of well-stocked supermarkets and at Japanese markets. While an outdoor grill or stove-top grill pan is best, the chicken can be cooked in a skillet.
  • 4 boneless, skin-on chicken thighs (about 3/4 pound)
  • Salt, pepper
  • 5 tablespoons bottled ponzu
  • 1 tablespoon lime juice
  • 1 teaspoon minced ginger root
  • 1 large clove garlic, minced
  • 1 serrano chile, thinly sliced
  • 2 teaspoons sugar

Step 1Heat a grill or grill pan over medium-high heat. Rinse and dry the chicken thighs. Season with salt and pepper. Set aside.

Step 2Combine the ponzu, lime juice, ginger, garlic, chile and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes.

Step 3Place the chicken, skin side down, on the grill. Brush the top of the chicken with the ponzu mixture. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until the chicken is cooked through, about 10 minutes.

Each serving:
371 calories; 267 mg sodium; 132 mg cholesterol; 22 grams fat; 6 grams saturated fat; 6 grams carbohydrates; 36 grams protein; 0.12 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Obika's chilled organic tomato soup
Pollo al Colmao
California Fat's seafood stir-fry
Coconut chicken skewers