YIELD: 8, 2-piece servings
4 lbs. chicken thighs (16)
1/4 cup low sodium, fat-free chicken broth
1/4 cup oyster sauce
1/3 cup honey
1/4 cup cilantro, chopped
2 Tbsps. chili sauce
2 Tbsps. lime peel, grated
4 green onions, finely chopped
1 tsp. garlic powder
1. Remove skin and visible fat from chicken. Place chicken in a glass baking dish or plastic container. Set aside.
2. FOR THE MARINADE: In a medium bowl, combine remaining ingredients, pour over chicken and turn to thoroughly coat chicken. Cover and refrigerate. Marinate at least one hour and no longer than 24 hours.
3. Heat grill to medium-high heat. Place chicken on the grill. Save marinade to brush the chicken as it cooks turning 1 to 2 times during cooking. Grill 30-45 minutes or until juices of chicken run clear and the thickest piece is no longer pink.
Recipe submitted by Rachel Vincent, RD. L.D., St. John Medical Center, Tulsa, OK
