In a bowl, add all the ingredients for the marinade and save about 1/4 cup for basting in a separate bowl.
Now add your chicken to the marinade and place in the refrigerator for at least 2 hours or overnight.
The next day, preheat the grill to 350 degrees and place the chicken opposite of the heat so they don’t burn. Once the chicken reaches an internal temperature of 165, give them a sear on both sides. About 2 minutes per side or until they are nicely charred.
Place them back on the indirect heat and baste with that reserve marinade. Leave on the grill for an additional 10 minutes, ( this will help the sauce to set)
Pull them off once they reach an internal temperature of 175. Garnish with parsley or green onion.
Let cool for 3 min before serving.