Honey, Garlic, Chicken Thighs, Soy Sauce, Crushed Red Pepper, Green Onion, Canola Oil, Ginger, Sherry
Thaw completely in refrigerator. Preheat grill to medium-high. Clean and oil grates to prevent sticking. Remove thighs from marinade, discarding excess marinade. Grill 7-10 min. per side, covered, until cooked through (internal temp.165F/74C). Meanwhile, empty bag of sauce into a saucepan and bring to a boil over high heat. Reduce heat to medium and boil gently, stirring occasionally, until marinade is somewhat reduced, about 10-15 min. Drizzle glaze over thighs and serve.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
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