Grilled Asian "Fridge Door" Chicken Thighs

Add the first 5 ingredients to a large bowl and whisk to combine. To prep the chicken thighs: trim away excess fat, then turn them skin side up and make 2 deep slashes on each, all the way to the bone. This will help them marinade and cook faster.

Add the chicken to the marinade, toss to coat completely, cover, and refrigerate at least 6 hours, or overnight. Remove the chicken from the marinade, wiping off any excess liquid. Season with salt and fresh ground black pepper to taste. Grill on both sides over medium heat until the juices run clear (internal temp of 170 degrees F. Allow to rest for 10 minutes before serving.

Note: this chicken recipe can also be baked at 400 degrees F., or broiled in an oven.