Sweet and Sour Chicken Thighs with Wilted Baby Spinach
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What to look for in Chicken? Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always. Any chickens you buy should have skins that fit their bodies well, not spotty or shriveled or too far overlapping. The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, dont buy it.
ingredients
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serves: 4
6 boneless, skinless chicken thighs (about 4 ounces each)
1 plum tomato, seeded and chopped
4 large handfuls baby spinach leaves (about 12 ounces total)
MARINADE:
1/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1-2 teaspoons hot chili-garlic sauce, such as sambal oelek
Servings Per Recipe: 4
Amount per Serving
Calories: 328
- Total Fat: 14 g
- Saturated Fat: 2.3 g
- Trans Fat: 0.1 g
- Cholesterol: 141.2 mg
- Sodium: 469.7 mg
- Total Carbs: 13 g
- Dietary Fiber: 2.1 g
- Sugars: 9.5 g
- Protein: 36.6 g
preparation
1. To make the marinade: In a small bowl, whisk the marinade ingredients.
2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.
3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
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