It’s not my prettiest dish but it was actually one of my more flavorful ones!! I really loved this recipe. After I took it out of the oven, I shredded it with two forks and just ate it out of the dish, dipping it in the juices that were left in the dish. Oh man, they were really good. You know you can make this with chicken breasts too. And don’t eat the lemongrass if you use it!!
GINGER SOY CHICKEN THIGHS
1/4 cup low sodium soy sauce
2 t ginger, grated
2 T Brown Sugar Blend Splenda or 2 t Splenda
2 stalks lemongrass, chopped in 1-inch pieces
juice of one lime
2 green onions, large chopped
6 boneless, skinless, chicken thighs
salt and pepper
Mix all ingredients down to the chicken in a plastic baggie. Season the chicken with salt and pepper and drop it in the baggie too. Marinate, in the fridge, for at least an hour. Then just dump all the contents of the baggie into a casserole dish and bake at 375 for 40-45 minutes, or until chicken is fully cooked. This chicken can be done on the grill or in a grill pan too.