Lemon Ginger Chicken Thighs

• lemon↗1
• grated fresh ginger1 tablespoon
• salt↗1⁄2 teaspoon
• honey↗2 tablespoons
• reduced sodium soy sauce↗1 tablespoon
• chicken thighs, with bone↗8
• vegetable oil↗2 teaspoons
• sliced green onions and lemon wedge (optional)

  optional

Step-by-step instructions

1. 1

   Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 tablespoons water.

2. 2

   Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.).

3. 3

   Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.