Combine all the ingredients for the marinade in the large zip-lock bag and add chicken thigh meat.
Let chicken marinade for at least 4 hours but you can do it up to 8 hours. (Since chicken thigh meat is naturally soft and tender, you don’t want to exceed 12 hours of marinating.)
Whether you’re use charcoal grill or gar grill, prepare the grill to have two temperature zones.
Take chicken out of the marinate, let the marinade drip off back into the bag. Place the chicken on the grate over direct heat.
Pour half or all of the leftover marinade into a grill-safe sauce pot or a small cast-iron skillet and place the skillet over direct heat. Let it come to simmer first and then use it to brush the chicken as it cooks. (The more marinade will simmer, the thicker it will get so you can use it as a glaze at the end of cooking time.)
Cook chicken over direct heat for 5-7 minutes per side. If you notice that the chicken is getting dark too fast, move it over to the cooler side to finish cooking.
Because boneless thigh meat is so thin, it might be hard to take a temperature but you can try to measure the center of the thickest part. Chicken is done when it reaches 165° internal temperature.