Ingredients
– 4 chicken thighs (bone-in and skin-on for extra flavor)
– 1/2 cup soy sauce
– 1/2 cup brown sugar
– 1/4 cup ketchup
– 1/4 cup apple cider vinegar
– 1 tablespoon fresh ginger, grated
– 4 cloves garlic, minced
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 2 green onions, chopped (for garnish)
Equipment Needed
– Large mixing bowl
– Whisk
– Measuring cups and spoons
– Ziplock bag or shallow dish for marinating
– Grill (charcoal or gas)
– Basting brush
– Instant-read thermometer (optional)
Step-by-Step Instructions
To begin, I love to start by making the marinade. In a large mixing bowl, I whisk together the soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, garlic, black pepper, and red pepper flakes (if I’m feeling a little spicy!). This blend is truly magical—it’s sweet, tangy, and packed with umami flavor that really elevates the chicken. Once it’s mixed, I set aside about a cup of the marinade for basting later, and then pour the rest over the chicken thighs in a ziplock bag. I let them marinate for at least two hours, but honestly, overnight is even better for maximum flavor absorption! (See the next page below to continue steps…)