Step 1

Combine all marinade ingredients in a sauce pan and stir well.

Step 2

Transfer 3 tablespoons of marinade to a zippered bag and add chicken. Massage bag well to coat all chicken pieces. Marinate for at least 30 minutes and up to 12 hours.

Step 3

Heat remaining marinade over medium heat till mixture comes to a boil. Continue to cook (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one half original volume, about 1-2 minutes. Set aside to cool.

Step 4

If cooking on outside grill, preheat grill to medium high. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper.

Step 5

Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160˚.

Step 6

To cook inside, heat oil in a large saute pan till almost smoking. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper.

Step 7

Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 160˚. Brush frequently with the reduced sauce while cooking. (Don't over-crowd the thighs in the pan or they will simmer instead of sauté. Make in 2 batches if necessary.)

Step 8

Tent chicken with foil and allow to rest for 5 minutes before serving.