Ingredients
16
16 servings
- •4 pounds boneless, skinless chicken thighs
- •¾ cup soy sauce
- •¾ cup orange juice
- •⅓ cup olive oil
- •⅓ cup ketchup
- •⅓ cup chopped fresh parsley
- •3 cloves garlic, minced
- •3 teaspoons lemon juice
- •1 ½ teaspoons dried oregano
- •1 ½ teaspoons ground black pepper
Instructions
- Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
- Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
- Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 16 servings
- Calories: 269
- Carbohydrate: 11g
- Fat: 17g
- Fiber: 1g
- Protein: 18g
- Sugar: 2g
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