For a fast and healthy chicken dinner, try our lemon-ginger chicken recipe.
The sweet and salty combination of honey and soy sauce adds irresistible flavor.
BHG / Sonia Bozzo
Looking to save money on family-friendly dinners?
Credit:BHG / Sonia Bozzo
Swap in chicken thighs for chicken breasts for a noticeable cost savings.
That additional fat makes thighs more tender and flavorful.
Another kitchen tool that can help make cooking thisskillet meala bit easier is aninstant-read thermometer.
Credit:BHG / Sonia Bozzo
This can speed up cooking because you’re not repeatedly removing the lid and letting heat escape.
Chicken thighs are considered safe to eat when they hit 180F compared to breasts that are done at 165F.
In bowl combine the lemon peel, ginger and salt.
Credit:BHG / Sonia Bozzo
In another bowl combine lemon juice, honey, soy sauce and 2 Tbsp.
Rub lemon peel mixture under the skin of the chicken thighs.
In 12-inch skillet, heat oil over medium-high heat.
Credit:BHG / Sonia Bozzo
Place chicken, skin side down, in the hot oil.
Cook 7 minutes or until well-browned.
Turn the chicken and add lemon juice mixture.
Credit:BHG / Sonia Bozzo
Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.).
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.
Its knobby shape can make this a challenge.
2,000 calories a day is used for general nutrition advice.
