chicken thighs, skinless and boneless
Mix all ingredients except chicken thighs in shallow glass or plastic dish.
Add chicken; turn to coat with marinade.
Cover and refrigerate at least 2 hours.
Place chicken and marinade in 10-inch nonstick skillet.
Heat to boiling; reduce heat.
Cover and simmer 15 to 20 minutes or until juices of chicken run clear.
Remove chicken; keep warm.
Heat marinade to boiling.
Boil about 6 minutes or until liquid is reduced by half.
VARIATIONS: May substitute 6 chicken breast halves (about 1 1/2 pounds) for chicken thighs.