1/3 glass squeezed orange
3 tablespoons rice wine vinegar
3 tablespoons lite soy sauce
1 tablespoon minced garlic
1 tablespoon minced crisp ginger
1 tablespoon sesame oil
8 (4-oz.) cleaned and boned chicken thighs
Trims: new cilantro sprigs, orange cuts
1. Consolidate squeezed orange and next 5 fixings in a shallow dish or huge zip-top cooler pack; include chicken. Cover or seal, and chill no less than 1 hour, turning at times.
2. Expel chicken thighs from marinade, and dispose of marinade.
3. Flame broil, secured with barbecue top, over medium-high hotness (350° to 400°) 4 minutes on each one side or until done. Trim, if crave