Instructions: While an outdoor grill or stove-top grill pan is best, the chicken can be cooked in a skillet. Heat a grill or grill pan over medium-high heat. Rinse and dry the chicken thighs. Season with salt and pepper. Set aside.

Combine the ponzu, lime juice, ginger, garlic, chile and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes.

Place the chicken, skin-side down, on the grill. Brush the top of the chicken with the ponzu mixture. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until the chicken is cooked through, about 10 minutes. Serve with Stir-Fried Bok Choy and steamed jasmine rice.

This recipe yields 2 servings.

Comments: The glaze also would work well on grilled shrimp or fish.

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