BBQ Chicken Thighs

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  • 4 chickenthighs skinless boneless (or however many you want, just prep more marinade if needed)
  • 2 cups shoyu (soy sauce)
  • ¼ cup water
  • 1 cup brown sugar
  • Thumb size piece of ginger fine chopped
  • ½ teaspoon white pepper


Using a whisk, spoon, fork, whatever you got, mix the soy sauce, water, brown sugar, ginger, and white pepper in a bowl.  When the sugar is dissolved, place chicken in the bowl and coat it all in the marinade, cover with foil or plastic wrap, and let it marinate in the fridge for 45 minutes to an hour.  After, take the whole thing out the fridge and get ready to cook it.

Grill the chicken how you normally would.  If you want, you can make some extra of that marinade and use it to baste the chicken.  Just baste it every time you turn the chicken over.  It should take like 20-25 minutes for the chicken to be done if you flip it like once every 2-3 minutes.  But every time I cook it’s different so just use that cook time as a guideline not a hard rule.  I like to place my cooked BBQ in a Pyrex, cover it in foil and just stick it in the oven.

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