How to make it

1. Preheat the grill to medium-high heat. Clean and oil the grill grate. In a small bowl, combine Lee Kum Kee Panda Brand Black Pepper Grilling Sauce, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and olive oil. 
2. Using a grill brush, glaze each chicken thigh with black pepper mixture. Grill the chicken on both sides for about 5-7 minutes. Remove from the grill and let it rest for 5 minutes before dicing it. Reserve the remaining sauce.
3. Add the diced chicken, diced tomatoes and remaining sauce. Mix well then preheat the oven to 375°F. Let the dough sit at room temperature for 15 minutes. Remove 6 rounds from the package, keeping the plastic divider underneath. 
4. Place 2 Tbsp. of filling in the center of each round. Brush water around half of the outer edge of each round then fold over and pinch the edges to seal. Use a fork to crimp the sealed edges. 
5. Place the completed empanadas on a lined baking sheet with parchment paper. Bake rotating the tray halfway through until golden brown and slightly darker about 25-35 minutes. Repeat with the remaining trays. Garnish with cilantro.