1- Place the chicken in a glass dish and pour 1/4 C of the marinade
over it. Cover and refrigerate up to 24 hours.
2- Remove the meat from the marinade, and discard any leftover
marinade. Grill until internal temperature reaches 165 degrees,
about 15 minutes, flipping halfway through.
3- Serve with a half cup of brown rice and one cup of vegetables,
plus more sauce if desired.
Originally Submitted
6/19/2013
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