Step 1

In the mixing bowl combine soy sauce, ketchup, sugar, chicken broth, ginger and garlic. Reserve 1 cup of marinate for later, by placing it in a air tight container and refrigerate.

Step 2

Add chicken thighs to the bowl with the marinate and mix. Cover with plastic food wrap and refrigerate for 6 hours or over night.

Step 3

Grill chicken for about 3-4 minutes per side or until it is cooks thru. Brushing over preserved marinate with a food brush while grilling. Serve with hot rice and sliced avocados. Enjoy!