2 lbs. boneless skinless chicken thighs, rinsed and patted dry.
1/3 c. soy sauce
1/3 c. chicken broth
2 tbsp. sherry or miren
3-4 cloves garlic, finely grated
1 orange, zested and juiced
1/4 tsp. ground ginger
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 tbsp. honey
1 tbsp. cornstarch
Whisk together all the marinade ingredients together in a large bowl. Add chicken thighs to bowl and toss chicken to evenly coat with marinade.
Get your grill fired up. Remove the chicken from marinade and grill for 10-15 minutes per side or until the chicken is cooked through.
Serve up with some sticky rice and steamed vegetables. Enjoy!
Mix together the marinade. Place it in a sandwich bag and put that bag inside a gallon-size freezer bag containing the raw chicken. Freeze. On cooking day, thaw completely. Combine the chicken and the marinade together and let it rest for ten-twenty minutes. Remove chicken from marinade and grill or broil it until cooked through.