Weight Watchers Info: 4 PointsPlus per thigh. Carbohydrates: 10g per thigh.
Ingredients
1 ounce pureed lemongrass (we use Gourmet Garden)
2 tablespoons fresh minced ginger (use the jarred stuff if it’s easier)
3 garlic cloves
1 Serrano pepper
3 teaspoons Splenda brown sugar mix
3 tablespoons fish sauce
1 tablespoon low sodium soy sauce
1 tablespoon canola oil
1 tablespoon rice wine vinegar
4 boneless skinless chicken thighs
Instructions
Cut away outer peel of ginger, then mince. Peel garlic clove and mince. Cut Serrano pepper and mince. Discard seeds for more mild flavor.
In a small sauté pan, combine Splenda, fish sauce, soy sauce, canola oil and rice wine vinegar. Slowly heat and stir until Splenda has dissolved. Then add in lemongrass, ginger, garlic and Serrano pepper. Bring up to simmer until lemongrass is fragrant; then turn off heat and let mixture cool.
Once mixture cools completely, pour into zip lock bag, add in chicken, zip up top (squeezing air out) and let marinate in refrigerator for at least 1 hour.
Remove chicken from marinade and grill over low heat for approximately 15-20 minutes. Serve immediately.