MAIN DISH

KOREAN GRILLED CHICKEN

• ¾ pound boneless, skinless chicken thighs

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon minced garlic

• 1 teaspoon sesame oil

• 2 teaspoons Dijon mustard

• 1 teaspoon ground ginger

• Dash of freshly ground pepper

Place chicken thighs in a plastic bag. Add soy sauce, vinegar, garlic, sesame oil, mustard, ginger and pepper. Seal the bag and gently shake to combine ingredients. Marinate about 5 minutes.

Remove chicken and pour marinade into a sauce pan. Grill chicken about 6 inches from heat for 5 minutes; turn and cook until done, about 3 minutes. A meat thermometer should read 165 degrees.

Meanwhile, boil marinade until it thickens, 1 to 2 minutes. Spoon over chicken. Makes 2 servings.

Per serving: 250 calories (35 percent from fat), 9.9 g fat (2.2 g saturated, 3.3 g monounsaturated), 138 mg cholesterol, 35.6 g protein, 3.1 g carbohydrates,0.4 g fiber, 802 mg sodium.

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