Nothing new with grilling chicken but I'm posting this for the marinade used. Boneless, skinless thighs marinated for about 8 hours in about 1/3 cup soy sauce, 1/4 cup olive oil, juice of 3-4 limes, 6 +/- crushed garlic cloves, about a thumb sized chunk of ginger grated fine, 2 tsp cumin, 1 Tbl paprika, 1 tsp oregano, 3 Tbl white sugar & 3 Tbl brown sugar. Whisk all up very well and pour over chicken in zip-lock baggie. Flip around every so often, if possible, in the fridge. I just let excess drip off and tossed over well ashed coals so heat wasn't extreme. I had half an eggplant so brushed some olive oil on the exposed side and hit with some kosher salt. Cob corn was soaked in Kosher salted water for a few hours after removing the silks. I gotta say this is my new fav way to do corn on the cob...scrumptious stuff and the eggplant was sublime. GF hates it so I make it just for me...delish on the grill with some char to it.
