Ponzu-Glazed Chicken
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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 bottled ponzu in the supermarket--there’s no trick to opening a bottle.
Take five minutes to add a few ingredients to the ponzu and you’ve got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you’ve got a meal. The glaze also would work well on grilled shrimp or fish.
Heat a grill or grill pan over medium-high heat. Rinse and dry the chicken thighs. Season with salt and pepper. Set aside.
Combine 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.
Place 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.
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