By Liz Daniels
1 cup orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 teaspoons dried ginger
1/2 teaspoon grated lime rind
1/4 to 1/2 teaspoon ground red pepper
12 (2-ounce) skinless, boneless chicken thighs
1 tablespoon Gluten Free flour
1/2 teaspoon salt
Place first 7 ingredients in a large zip-top plastic bag (orange juice through ground red pepper). Add chicken; seal bag, and marinate in refrigerator at least an hour up to overnight, turning occasionally. Remove chicken, reserving marinade.
Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.
While chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.