Soy Mustard Chicken
- ¾ - 1 lb skinless, boneless chicken thighs
- 1½ Tbsp no salt Soy Sauce substitute (see recipe)
- 1½ Tbsp Dijon mustard
- ½ Tbsp chopped garlic
- ½ tsp ground coriander
- ½ tsp dried parsley
- ½ Tbsp sesame oil
- ½ Tbsp olive oil
- 1 tsp chopped orange or lemon zest
- ¼ tsp ground ginger (or ½ tsp minced ginger)
- Mix all ingredients except the chicken to make a rough paste. Spread the paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours or so.
- Remove the chicken from the refrigerator a half-hour before you are ready to cook it.
- Pre-heat oven to 400 degrees.
- Spray baking dish with cooking spray. Place chicken in dish without overlapping. Bake (or grill), uncovered, for 25-30 minutes, until fully cooked.
Serving size: 4 oz Sodium: 150mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/soy-mustard-chicken/
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