Grilled Chicken Thighs with Brown Sugar Glaze

FOR THE CHICKEN
8 boneless skinless chicken thighs, trimmed

FOR THE BROWN SUGAR MARINADE/GLAZE
1/3 cup low sodium soy sauce
1/4 cup light brown sugar
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon or to taste sriracha hot sauce
3 garlic cloves minced
1 teaspoon dried basil
1/4 teaspoon ginger powder
fresh ground pepper to taste

FOR THE CHICKEN

1. Arrange chicken thighs in a large mixing bowl or dish and set aside.

FOR THE BROWN SUGAR MARINADE/GLAZE

1. Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.
2. Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade mixture over the chicken thighs.
3. Cover and place chicken thighs in the fridge for 30 minutes, and up to 4 hours.
4. When ready to cook, remove chicken from fridge and let sit in room temperature for 15 to 20 minutes.
5. Preheat grill to medium-high heat; about 400F to 425F.
6. Brush grill grates with oil.
7. Remove chicken from marinade; discard marinade.
8. Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.
9. When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.
10. Remove from grill and set aside, covered, for 5 minutes.