• 1/3 cup ketchup • 1/3 cup low-sodium soy sauce • 1/3 cup packed light brown sugar • 2 tablespoons rice vinegar • 1 tablespoon sriracha (optional) • 1 tablespoon Worcestershire sauce • 1 teaspoon sesame oil, or more to taste • 1 1/2 tablespoons minced garlic • 1 1/2 tablespoons peeled and minced fresh ginger • 3 pounds boneless skinless chicken thighs, trimmed of visible fat (about 9 pieces)
To make the marinade, combine ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic, and ginger in a medium to large mixing bowl. Add 1/4 cup to a smaller bowl and refrigerate for later. Step 2
Add chicken to the remaining marinade and toss to coat all of the chicken in the marinade. Step 3
Cover and refrigerate for 2-8 hours. Step 4
Once you’re ready to cook the chicken, preheat the grill to medium heat. Step 5
While grilling the chicken, baste with the separated 1/4 cup of marinade. Grill for about 15 minutes or until the chicken is fully cooked. Ideally, served with a side of coconut rice and some pineapple for a perfectly balanced meal.