These are quick and tasty! I have marinated them for more than 24 hours and for less than 2, and they are still good.

INGREDIENTS

1-2 lbs chicken thighs
1/3 cup low sodium tamari
1/4 cup coconut palm sugar or maple syrup
2 garlic cloves, crushed
1 tsp powdered ginger, or 1 T freshly grated ginger

Rinse and pat dry the chicken thighs. Place in a casserole dish or shallow bowl. Combine the next 4 ingredients. Pour over the chicken and turn the chicken a few times to make sure all the thighs are covered. Refrigerate overnight or for several hours. When you are almost ready for dinner, turn on the grill.  Grill for about 5-7 minutes on each side. Or bake in a 400 degree oven for about 20 minutes.

Serve with rice or mashed potatoes, and kale salad.