Ingredients

The following ingredients have 12 Servings
  • ½ cup ketchup
  • ½ cup soy sauce
  • ½ cup packed dark brown sugar
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon finely grated garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 pounds boneless chicken thighs (fat trimmed)
  • vegetable oil (for greasing the grill)
  • 1 tablespoon sliced green onions

Instruction

  • Make the marinade - In a bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger, garlic, salt, and pepper. Reserve a ½ cup for basting, and refrigerate until ready to use.
  • Marinate the Chicken - Add the chicken to a baking dish or resealable plastic bag. Pour in the marinade and turn the pieces to coat evenly. Tightly cover or reseal and transfer to the refrigerator for at least 3 hours or up to 24 hours.
  • Preheat the Grill - Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Clean and carefully grease the cooking grates with the oil.
  • Grill the Chicken - Place the meat on the grill and close the lid. Cook for 5 minutes then flip and baste with the reserved sauce. Cook covered for about 5 minutes then flip and baste. Cook for about 2 to 3 minutes then flip, baste, cover, and cook for 2 to 3 minutes.Cook until the internal temperature reaches about 165 to 170ºF (74 to 77ºC). If browning quickly, move the chicken to the indirect heat side of the grill to finish.
  • To Serve - Cover the chicken with foil to keep warm. Rest for 5 minutes before slicing or serving. Garnish with green onions.