Step 1

Prepare the following, adding each to the same medium bowl as it is completed: Finely grate 3 garlic cloves. Peel and finely grate 1 (1/2-inch) piece ginger until you have 1/2 teaspoon. Juice 1 medium lemon (about 3 tablespoons).

Step 2

Add 1/3 cup ketchup, 1/3 cup soy sauce, 1/4 cup packed brown sugar, 1/4 cup honey, 1/4 cup dry sherry, 1 tablespoon toasted sesame oil, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon Sriracha. Whisk until combined.

Step 3

Transfer 1/4 cup of the marinade to an airtight container and refrigerate until ready to grill the chicken. If you’d like to marinate the chicken in a bag, transfer the remaining marinade to a gallon zip-top bag.

Step 4

Pat 1 1/2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade in the bag or bowl and turn to coat. Seal the bag or cover the bowl. Refrigerate for at least 1 hour or up to overnight, flipping the bag halfway through if using a bag.

Step 5

Heat an outdoor grill for direct, medium heat (about 350ºF). Meanwhile, remove the chicken from the marinade and discard any remaining marinade. Pat the chicken dry with paper towels, place on a plate or baking sheet, and let sit at room temperature. Let the reserved 1/4 cup marinade sit at room temperature.

Step 6

When the grill is ready, scrape the grill grates if needed. Oil the grates with a paper towel dipped in vegetable oil. Place the chicken on the grill. Cover and cook until dark grill marks form on the bottom, 5 to 6 minutes. Flip the chicken. Brush with the reserved marinade. Cover and cook until grill marks form on the second side, 5 to 6 minutes more. The chicken is ready when it registers at least 165ºF in the thickest part. If it isn’t ready yet, move it to a cooler side of the grill and continue cooking, flipping it every 2 minutes. Let the chicken rest for at least 5 minutes before serving.