Ingredients:

  • 1 cup (240 ml) soy sauce (low-sodium preferred)
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) honey
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional for heat)
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 green onions, chopped (for garnish)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
  2. Place chicken thighs in a sealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring even coverage. Seal the bag or cover the dish, and refrigerate for at least 2 hours.
  3. Preheat grill to medium-high heat (about 375°F / 190°C).
  4. Remove chicken from the marinade, letting excess drip off. Place chicken skin-side down on the grill. Cook for about 10 minutes, then flip.
  5. Grill for another 10 minutes, or until an internal temperature of 165°F (75°C) is reached.
  6. Remove chicken from the grill and let it rest for 5 minutes. Garnish with chopped green onions before serving.