Chamorro Chicken

3lbs Boneless/Skinless Thighs
1 1/2 Cups Soy Sauce
1 1/2 Cups Water
3/4 Cup Sugar
6 Tbls Olive Oil
6 Tbls Sesame Oil
1 Large Bunch Green Onions, chopped
2” Fresh Ginger, minced or grated
6 Cloves Minced Garlic
Preparation:
Pour soy sauce, water, garlic, and ginger in small pan and turn stove top on medium low heat. NOTE: DO NOT BOIL! Once warm, pour sugar in pan while stirring, making sure all sugar is dissolved in mixture. Remove from heat once sugar is dissolved. Cool and pour mixture in a gallon ziploc and add olive oil, sesame oil, and green onions to the marinade. Set aside 1 Cup for basting. Mix thoroughly Take a large fork and poke holes in each piece of chicken to help flavors sink into the meat. Add to bag, seal and marinate 24-48hrs. Grill over med heat. Flip the chicken every four minutes, basting each piece on every flip. The key to perfection is not to get the grill too hot. If you see flames (because of the oil), immediately turn off the grill and move any chicken from the direct flame. Final cooking time should be no more than twenty minutes. Remove chicken from the grill and serve with Fina Dene and Sriracha sauce