These bone-in chicken thighs were marinaded overnight. They were grilled with indirect heat, skin down, at about 300° Until I got the crispness and color I wanted on the skin. Then I turned them over to finish the cook. I basted both sides of the thighs with more of the marinade during the cooking process to add flavor. I pulled them when the IT was 180°. I baked a fresh loaf of sourdough bread too.
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Mongolian chicken thighs.... Marinade
1/2 cup hoisin sauce
4 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 1/2 teaspoons hot sauce... Any type I use Sriracha
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper