Step 1

Combine all of the marinade ingredients together in a blender, and blend to combine. Pour over the chicken thighs in a large gallon-sized baggie, and refrigerate overnight.

Step 2

Preheat your grill to 375° (give or take 25°) and place the chicken on the grates, skin side down. Let the chicken grill for about 20-25 minutes, and then carefully flip and continue grilling until the internal temperature reaches 165°

Step 3

Remove from the grill, and take inside.

Step 4

Preheat a non-stick skillet with oil over medium to medium-high heat. When the oil is shimmering, CAREFULLY put a few of the chicken thighs in, skin-side down.

Step 5

Let the skin crisp up for 2-3 minutes, and remove to a plate.

Step 6

Repeat until all of the thighs get their skin crisped. Serve with rice and vegetables.