tsp.
peeled, grated fresh gingerroot or 1/8 tsp. ground ginger
1
clove garlic, chopped
Dash ground red pepper or cayenne
8
chicken thighs (about 2 lb.)
Directions
For marinade, in resealable plastic bag combine soy sauce, orange juice, ginger, garlic and red pepper. Remove skin from chicken thighs, if desired. Add chicken thighs to marinade. Refrigerate 2 to 24 hours, turning occasionally.
Coat grill rack with nonstick cooking spray. Preheat grill to medium. Remove thighs from marinade; discard marinade. Prepare grill for indirect cooking. Grill thighs, covered, 50 to 55 minutes or until tender and no longer pink (180°F), turning once.
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