Ingredients

• 2–5 lb chicken thighs, boneless and skinless
• ¾ cups low-sodium soy sauce
• ¾ cups ketchup
• 1 cup packed brown sugar
• ⅓ cup chicken broth
• 2 ½ teaspoons fresh ginger, grated
• 2 teaspoons garlic, minced

Instructions

1. In a large bowl, stir together the soy sauce, ketchup, brown sugar, chicken broth, ginger, and garlic until well combined. Measure out 1 cup of the marinade, transfer it to an airtight container, and refrigerate it for later use.
2. Place the chicken thighs into the remaining marinade and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Preheat the grill. Cook the chicken for about 3–4 minutes on each side, or until fully cooked through. While grilling, brush the chicken with the reserved marinade using a food-safe brush.
4. Serve hot, ideally with steamed rice and sliced avocado.
5. Enjoy!