Step 1

In a plastic zip top bag, shake together liquid aminos, sesame oil, rice wine vinegar, brown sugar alternative, ginger, garlic, red pepper flakes, black pepper, and green onion.

Step 2

Place chicken thighs in the bag and seal. Allow to rest on the counter while you prep the grill OR place in the refrigerator for at least 2 hours (or overnight).

Step 3

Set up the grill with two zones: direct and indirect cooking.

Step 4

Heat grill to approximately 500 degrees. Oil grates prior to putting the chicken on the grill.

Step 5

Remove chicken from marinade and cook directly over heat for two minutes on each side.

Step 6

Move chicken to indirect heat and continue to cook for 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees.

Step 7

Remove the chicken from grill and wrap in aluminum foil. Allow to rest for 10 minutes.

Step 8

Serve garnished with toasted sesame seeds and additional green onion, if desired.