BBQ Soy Ginger Thighs

 

BBQ Soy Ginger Chicken Thighs

Chicken thighs are so versatile and easy to get right. They are a great way to get in your protein too. Try these macro-friendly BBQ soy ginger chicken thighs on top of a salad, rice bowl, or even in a sandwich.

Prep Time45minutes mins

Cook Time18minutes mins

Course: Bowl, chicken, dinner, Lunch, Salad, Sandwiches/Wrap

Cuisine: Grilled

Keyword: bbq chicken, chicken thighs, ginger, soy

 

Servings: 5 people

 

Calories: 216kcal

Ingredients

• 6 boneless, skinless, chicken thighs (819g)
• 2 TBS Soy Sauce (30g)
• 2 TBS low sugar BBQ sauce *I use no sugar Kinder (30g)
• 2 TBS rice vinegar (30g)
• 4  frozen garlic cubes, or minced cloves
• 4 frozen ginger cubes, or 4 tsp minced ginger
• 1/2 TBS brown sugar (7g)
• 1 TBS Sriracha (15g)
• 1/2 cup cup chives, finely chopped (20g)
• Kosher salt and pepper (just before cooking)

Instructions

• Trim your chicken thighs of any extra fat and set aside in a bowl or large resealable bag.
• Whisk all the marinade ingredients together well. The ginger takes a while to dissolve so if you’re in a hurry, you can microwave those for 30 seconds first! Pour marinade over chicken. I also like to pound the chicken a little at this point for even thickness. I just pound it in the ziplock with my fist like a cavewoman. Marinate for at least 30 minutes and as long as overnight. If you go longer and it’s cold from the fridge, let it sit on the counter for 30 minutes before you cook to let it come closer to room temperature for better cooking.
• Remove chicken from the marinade and sprinkle each side with a generous pinch of kosher salt and a little pepper.Cook on a preheated grill, indoor grill pan, or skillet over medium/high heat for about 5-7 minutes per side, or until internal temp reaches 165°. You can also air fry at 400° for about 15-18 minutes, flipping half-way through
• Let rest for a few minutes, sprinkle with extra chopped chives and enjoy! We love this in any asian style salad or rice bowl.

Notes

MFP Lillie Eats and Tells Soy Ginger Chicken Thighs

 

THE DRESSING:

I plan to post the recipe for this spicy peanut ginger vinaigrette separately for easy logging and nutrition etc, but I'm realizing that was kind of mean to not even mention it. Haha. So let's do a quick recipe here in notes:

Spicy Peanut Ginger Vinaigrette 

• ¼ cup rice vinegar (60 g)
• ¼ cup So delicious dairy-free plain coconut yogurt, or nonfat Greek yogurt (60 g)
• 2 Tbsp natural peanut butter (30 g)
• 4 frozen  ginger cubes, or 4 tsp minced ginger 
• 2 frozen garlic cube, or minced cloves
• 2 Tbsp sriracha (30 g)
• 1 Tbsp pure maple syrup, or honey (13 g )
• Squeeze of lime (10 g)

Whisk everything together!  

This dressing is more acidic and light, not as rich and peanut buttery as a traditional peanut dressing since I love to keep my dressings light so I can use with reckless abandon haha. You can always whisk in more peanut butter or some added olive or sesame oil for richness. 

Nutrition for vinaigrette:

Serves 8, 30 g each (2 Tbsp)

39 cal, 3c, 2f, 1.4p, 0.3 fiber

MFP Lillie Eats and Tells Spicy Peanut Ginger Vinaigrette 

The nutrition below is for just the cooked chicken thighs.

 

Nutrition

Serving: 104g (each) | Calories: 216kcal | Carbohydrates: 4.5g | Protein: 33g | Fat: 6.5g

flourless monster cookies

 from eat with clarity

Ingredients

Wet

• ▢0.5 cup butter softened/room temperature
• ▢1 cup white sugar
• ▢1 cup brown sugar
• ▢1.5 cup peanut butter
• ▢2 egg
• ▢2 egg yolk
• ▢4 teaspoons vanilla

Dry

• ▢4 cups gluten free quick oats
• ▢2 teaspoon baking soda
• ▢0.5 teapsoon salt
• ▢1 cup chocolate chips
• ▢1 cup mini m&ms

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Line a baking sheet with parchment paper and set aside.
• Add the softened butter and both sugars to a bowl and beat together with an electric mixer for 1 minute.
• Add in the peanut butter, egg, egg yolk and vanilla.
• Beat for an additional 30 seconds.
• Add in the quick oats, baking soda and salt. Mix to combine.
• Fold in the chocolate chips and m&ms. Mix until combined.
MS treatment that’s 2 times a year

• Use a 2 tablespoon cookie scoop and scoop into balls. Smoosh all ingredients together to ensure the chocolate chips and m&ms are well combined in the dough.
• Add to your baking sheet, you will need to do 2 batches, I don’t suggest more than 9 on a sheet at a time for this recipe.
• Bake for 9 minutes. They will continue to firm as they cool, so bake just until they look set.

 from angela bylund

Rocky Road Brownies

★★★★★

Dessert

Ingredients

1 cup melted butter

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

pinch salt

1 tsp vanilla

1 bag mini mallows

Frosting:

1/4 cup butter

1 tsp vanilla

2 Tbs cream

2 Tbs cocoa

1 cup powdered sugar

*really good day after

Directions

Mix together butter, sugar, and cocoa. Add the eggs one at a time and beat after each one. Add remaining ingredients. Pour into a greased 9x13 pan. Bake at 350 degrees for 30 minutes. Remove from oven and cover brownies with mini mallows. Return to oven for 5 minutes. Cool and frost.

Berry Salad with lemon cream

glaze 1/3 c water

1/3 cup sugar

zest and juice of orange

 fruit

2 LBS fresh strawberries halved

2 pints Black Berries

2 pints fresh blueberries

2 pints raspberries

LEMON CREAM

1/4 c mascarpone cheese

1/4 C lemon curd

1/4 C heavy cream

Bring to boil water, suage and orange until syrupy maybe 5 minutes. set aside and let cool.

Wisk together lemon cream ingredients.

 cut up fruit. pour cooled syrup over fruit.

serve fruit on top of cream.

crunchy salad

 salad

l TBS butter

1 package top roman

1/2 c chopped almonds

handful sunflower seeds

4-6 c sturdy lettuce (romaine)

2 C chopped broccoli

green onions

Vinaigrette

4TBS brown sugar

1 tsp salt

6 TBS rice vinegar

2-3 drops tabasco

1/2 c oil

mix in jar

melt butter in a skillet over medium heat. add uncooked roman noodles (break them up), almonds, sunflower seeds, and saute until toasted lightly brown. let cool. 

pour the dressing into the bottom of your salad bowl. toss ingredients together and serve.

Chocolate chip scones

 from mindy blodgett

2 c Flour

1 tbsp baking powder

1/2 tsp salt

1/2 c sugar + 2 to 3 TBSP

1 1/2 C milk chocolate chips

1 1/2 c heavy cream

3 TBSP unsalted butter

 wisk flour, baking powder, salt, 1/2 c sugar.

then add chocolate chips. Add cream, mix with fork until hold together. Transfer to a lightly floured surface, knead dough exactly 10 times, Pat dough into a 9" disc shape (2" thick) brush with melted butter.

sprinkle with 2-3 tbsp. sugar on top.

cut like a pie into 16 wedges. transfer to greased baking sheet, bake on 350 for 12 minutes or until edges are golden.

Fudge Krispies

 from mom

I loved this recipe as a child.

12 oz chocolate chips

1 c sifted powdered sugar

1/2 c light corn syrup

2 tsp vanilla

1/2 c butter

4 c rice krispies 

Combine chocolate chips, butter, corn syruo in med sauce pan. stir over low heat until melted.remove from heat. add vanilla and powdered sugar. add rice krispies. mix until all coated. spread evenly in 13x9 pan. chill until firm.