Makes 8 servings
1/3 cup orange juice
2 Tablespoons low sodium soy sauce
2 cloves garlic, minced
2 scallions, chopped
2 Tablespoons olive oil
1 teaspoon fresh oregano
16 chicken thighs, boneless and skinless
1. In a large bowl, combine the juices with the soy sauce, garlic, scallions, olive oil, and oregano.
2. Add the chicken thighs to the marinade and mix well so the chicken is fully covered. Place in the refrigerator and marinate for at least 30 minutes.
3. Preheat the grill. Bring the chicken to room temperature, place on a work surface, and pat dry.
4. Grill the chicken until the juices run clear, about 5 to 6 minutes per side.