8 skinless chicken thighs, bone in
For the marinade:
1/4 cup low-sodium soy sauce
2 tbsp balsamic vinegar
2 tbsp Canola Oil
2 tsp sesame oil
3 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 medium scallions, minced
For the garnish:
2 medium scallions, green part only
Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.
Preheat a grill or indoor grill pan on medium-low heat and lightly grease with Canola Oil. Grill chicken, turning occasionally, until cooked through or until a thermometer registers 180°F, about 25 to 30 minutes.
Transfer to a serving platter and garnish with chopped scallions.