In a large bowl combine the ingredients for the marinade and mix well. Add the chicken thighs and turn to coat evenly. Cover and refrigerate for 12 to 24 hours.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Using tongs, remove the thighs from the marinade, letting any excess marinade fall back into the bowl. Grill the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) registers 165°F, about 14 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.
Using tongs, remove the thighs from the marinade, letting any excess marinade fall back into the bowl. Grill the chicken, skin side down first, over medium heat, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) registers 165°F, about 14 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.
