Food & Recipes

Ryan Scott's Ponzu-Marinated Chicken Thighs with Black Pepper Green Beans

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014

Serves 4
1/4 cup Kikkoman Ponzu sauce
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon brown sugar
2 pounds chicken thighs

For green beans:
2 tablespoons olive oil
1/2 pound green beans
1/2 cup onion
1 teaspoon salt
1 teaspoon freshly ground salt pepper
Preheat oven to 400F.

Combine ponzu sauce, ginger powder, garlic powder, salt, pepper and sugar in a ziplock bag. Marinate chicken in sauce mixture for 2 hours or even overnight. 

Place chicken in 13x9” baking dish and bake for 6-8 minutes, or until cooked through.

For the green beans, heat 2 tablespoons oil in a large pan over medium high heat. Saute green beans and onions until tender, about 5-8 minutes. Season with salt and pepper to taste.
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