Grilled Chicken Thighs

From inthekitchenwithkath.com

(Adapted from a recipe from epicurious.com, attributed to a recipe by Jennifer Rubell in the June 2007 issue of Bon Appétit)

Serves 3-4 (double to serve 6-8)

¼ cup + 2 tablespoons soy sauce

2 ½ tablespoons honey (or dark brown sugar)

1 tablespoon chopped peeled fresh ginger

2 large garlic cloves, chopped

1 teaspoon toasted sesame oil

5 - 6 skinless boneless chicken thighs (about 1½ pounds)

1. Mix the soy sauce, honey, ginger, garlic and sesame oil together in a large bowl. (This can be done up to 2 hours ahead of time, but that is not necessary. If made ahead, let it sit at room temperature.)

2. If using a charcoal grill, get the coals going; don’t marinate the chicken until the fire is almost ready.

3. Marinate the chicken for 15 minutes, turning it in the bowl once or twice so it’s all equally marinated.

4. If using a gas grill, turn it on high to heat up about 5 minutes after you start marinating the chicken. (My grill takes about 10 minutes to heat up; adjust the timing to suit yours, if it’s different.)

5. When the chicken has marinated for 15 minutes, turn the gas grill burners to medium. Grill the thighs for 5 minutes; then turn and grill for 5 more minutes.