3 lb skinless chicken thighs
½ c hoison sauce
¼ c honey
3 tbsp lime juice
2 tbsp say sauce
1 tbsp grated gingerroot
1 tbsp toasted sesame seeds
½ tsp each cumin and paprika
Arrange chicken pieces in a shallow glass dish. Cobine all remaining in gradients in a small bowl and pour over chicken. Turn pieces to coat both side with marinade. Cover and refrigerate at least 1 hour to overnight.
Prepare grill. Remove from marinade and grill thighs over med heat for 10 mins per side. Brush frequently with extra marinade.
6 servings
Per Serving 256 cal
6.8 fat
.8 fiber
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