Ingredients
⅓cupketchup
⅓cupsoy sauce,low-sodium
⅓cuplight brown sugar,packed
2tbsprice vinegar
1tbspsriracha,optional
1tbspWorcestershire sauce
1tspsesame oil,or more to taste
1½tbspgarlic,minced
1½tbspfresh ginger,peeled, minced
3lbschicken thighs,(use about 4 oz thighs, 9 pieces), boneless skinless, trimmed of visible fat
vegetable oil,or olive oil, for brushing grill grates
Preparation
In a medium mixing bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic, and ginger.
Season with a little salt and pepper, if preferred. Remove ¼ cup of the marinade to a bowl and refrigerate.
Place the chicken in a medium bowl or gallon size resealable bag. Pour the remaining marinade over the chicken, then toss to coat. Press down into marinade, then seal the bag while pressing out excess air.
Transfer to the refrigerator and let marinate for at least 2 hours and up to 8 hours.
Preheat a gas grill over medium heat. Clean the grill grates and brush with vegetable oil.
Grill the chicken on the preheated grill, turning and basting with reserved ¼ cup of marinade occasionally for approximately 15 minutes until it reaches 165 degrees F in the center. If chicken is not browning enough, increase heat near the end of grilling.
Serve warm garnished with green onions, and enjoy!
