Lemon-Ginger Broiled Chicken

Makes 4 servings

* 2 tbsp (30 mL) lemon zest

* 1/3 cup (80 mL) lemon juice

* 2 tsp (10 mL) fresh, minced ginger root

* 2 tsp (10 mL) brown sugar

* 1 tbsp (15 mL) vegetable oil

* Salt

* 1 small hot, dried chili pepper, crumbled, seeds removed, OR 1/4 tsp (1 mL) red chili flakes OR to taste

* 1 1/2 lb (675 g) boneless, skinless chicken thighs

1. Using a resealable plastic bag or in a bowl, combine lemon zest, lemon juice, ginger root, sugar, oil, salt and chilies, shaking to blend ingredients.

2. Add chicken, tossing to coat meat with seasoning. Squeeze air out of bag, if using, and close bag tightly. If using a bowl, cover it. Refrigerate for at least 15 minutes or up to eight hours.

3. Spray grill or broiler rack with nonstick spray or use a nonstick skillet. If grilling, position broiling rack about 5 inches (12 cm) from heat and preheat broiler to high or use a grill. Broil, grill or pan roast chicken until cooked through and browned on the surface, about six minutes per side. Serve with vegetables and noodles, potatoes or rice. Approximate nutrition per serving (chicken only): 240 calories, 10 g fat, 33 g protein, 4 g carbohydrates, 0 g fibre