Recipe: The Thigh's the Limit (marinated chicken thighs)

THE THIGH'S THE LIMIT

12 skinless chicken thighs
3/4 cup salsa
1/3 cup honey
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 1/2 tablespoons grated ginger root
1 tablespoon cornstarch (for the sauce)

Arrange chicken thighs in a single layer in 13 x 9 baking dish.

In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil, and ginger root. Pour over chicken thighs. Turn thighs to coat both sides with marinade. Cover and refrigerate for at least 4 hours or overnight.

WHEN READY TO COOK:
Bake chicken and sauce, covered, in a 400 degree F oven for 40 minutes. Transfer chicken thighs to a serving platter and keep warm.

Carefully pour sauce from the baking pan into a small saucepan. Bring to a boil over medium-high heat.

Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixture thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.

Servings: 4
Source: Looneyspoons: Low-Fat Food Made Fun! by Janet and Greta Podleski