Trim excess fat from chicken thighs and pat dry with paper towels. Cut into 1.5–2 inch pieces if making skewers or leave whole for grilling. In a medium bowl combine soy sauce (3 tbsp), apple cider vinegar (1 tbsp), minced garlic (2 tsp) and black pepper (1 tsp). Add chicken and toss to coat. Cover and refrigerate 30 minutes to 2 hours (minimum 30 minutes).

Bourbon Honey-BBQ Sauce

Make the Sauce

In a small saucepan over medium heat combine bourbon (2 tbsp), honey (3 tbsp), barbecue sauce (1 cup), ketchup (2 tbsp), brown sugar (1 tbsp), Dijon (1 tsp), Worcestershire (1 tsp), smoked paprika (1 tsp), ground ginger (1 tsp), red pepper flakes (1 tsp) and salt (1 tsp). Whisk to combine. Bring to a gentle simmer, then reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness or heat as desired. Remove from heat and let cool slightly. Reserve about 1/3 cup for brushing while grilling and set remaining sauce aside for serving.

Optional Flame-Off

If you prefer no alcohol, simmer sauce 4–6 minutes to cook off most of the bourbon. If cooking for children or avoiding alcohol entirely, substitute an extra tablespoon of apple cider vinegar + 1 tsp molasses or maple syrup for the bourbon.

Grilling & Finishing

Preheat Grill

Preheat grill to medium-high (about 375–425°F / 190–220°C). Clean and oil the grates. If using skewers, thread marinated chicken pieces onto soaked wooden or metal skewers, leaving small gaps between pieces.

Grill the Chicken

Brush grates or chicken lightly with neutral oil (1 tbsp). Place chicken on the grill. Cook 4–6 minutes per side for pieces (total 8–12 minutes) or 6–8 minutes per side for whole thighs, until internal temperature reaches 165°F (74°C). During the last 4–6 minutes of grilling, brush the reserved sauce on the chicken 2–3 times, allowing it to caramelize but not burn. Watch carefully as the sugars can char quickly.

Rest and Glaze

Remove chicken from grill and transfer to a plate. Let rest 4–5 minutes. Spoon additional reserved sauce over the chicken for extra glaze.

Serve

Arrange chicken on a platter. Sprinkle with sliced green onions (2 tbsp) and toasted sesame seeds (1 tbsp). Serve with remaining warm bourbon honey-BBQ sauce on the side and lemon wedges (optional).