Step 1

Arrange chicken thighs in a large mixing bowl or dish and set aside.

Step 2

Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.

Step 3

Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade mixture over the chicken thighs.

Step 4

Cover and place chicken thighs in the fridge for 30 minutes, and up to 4 hours.

Step 5

When ready to cook, remove chicken from fridge and let sit in room temperature for 15 to 20 minutes.

Step 6

Preheat grill to medium-high heat; about 400F to 425F.

Step 7

Brush grill grates with oil.

Step 8

Remove chicken from marinade; discard marinade.

Step 9

Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.

Step 10

When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.

Step 11

Remove from grill and set aside, covered, for 5 minutes.

Step 12

Serve.