"Impress your tailgate guests with this competition-winning recipe from Bad Boyz of BBQ!"
12–14 boneless, skinless chicken thighs (breasts don’t marinate as well)
2 cups sugar
1 cup soy sauce
1 cup water (must have 50/50 mix of liquid to sugar or it won’t break down)
1/3 cup sesame oil
1 bunch of green onions, chopped
1/4 cup ginger, chopped or grated
Mix together everything but the thighs. Pour into zip-lock bags and add thighs. Marinate overnight. As long as the seal is airtight with no air in the bag, we leave ours out overnight. Then we put it in the fridge in the morning. We delay putting it in the refrigerator because the density of the meat tightens up and doesn’t allow the marinade to get into the meat as well. Flip the bag over every couple of hours while it’s sitting out. Let the thighs marinate for a total of 24 hours at least.
Start grill. For gas, always turn it to high to get it hot, and then turn it down to medium. For coals, let them become gray with ash before cooking on them, so they’re not blazing but still have a lot of heat left in them.
Put the thighs on, and flip them about every 7 minutes for a total of about 20 minutes. Pull them off, and let them rest a few minutes. Then just enjoy eating them.