Mix all ingredients together, add chicken, turn to coat, cover and
refrigerate at least 2 hours (up to 24 hours). Heat oven to 375°F.
Line shallow baking pan with foil for easy cleanup. Place chicken
in pan in single layer. Spoon or brush marinarde on chicken. Bake
30 to 35 minutes until meat nearest bone is opaque and juices run
clear when meat is pierced. Sprinkle with sliced scallions to serve.
Per serving: 185 calories, 21 g protein, 11 g carbs, 6 g fat,
71 mg cholesterol, 1,617 mg sodium
