Thai Thighs

3 oz or so, of soy sauce (lower sodium, lite)
3 oz of oil (canola or olive oil)
3 oz of orange juice
1/2 tsp sesame oil, or sesame seeds --optional
1 tblsp peanut butter
5 cloves of garlic, smashed
2 tblsp grated ginger ( 1 tblsp ginger powder)
1 tblsp Lemon Grass (mashed or frozen from a tube)
3 tblsp lite brown sugar
6 chicken thighs, boneless, skinless

Serve in a salad chopped for a great summer lunch

Mix Marinade ingredients in a 1 gal ziplok bag.
Add Thighs and marinade for 2 to 5 hours.
Grill or broil, rolling thighs into original shape until edges brown and all juices run clear

Serving Size: Serves 3 or 4 people