Thai Marinade ½ cup Kikkoman® Teriyaki Marinade & Sauce ½ cup water ¼ cup brown sugar ¼ cup Kikkoman® Rice Vinegar 3 tablespoons lime juice 1 tablespoon Chili-Garlic Sauce 1 tablespoon grated fresh ginger 1 tablespoon cornstarch 2 tablespoons fresh basil, coarsely chopped 1 tablespoon fresh mint, coarsely chopped
8 bone-in chicken thighs Torn fresh basil and mint leaves (for garnishing)
Stir together all Thai Marinade ingredients in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently. Remove from heat and let cool; stir in herbs. Set aside 1/4 cup mixture in a covered container in the refrigerator.
Place chicken and remaining Thai Marinade in a large resealable bag and seal well; refrigerate for several hours or for up to 2 days.
When ready to grill, allow reserved marinade to come to room temperature. Remove chicken from bag and discard marinade in bag. Cook on a well-oiled grill over medium heat for 3 to 4 minutes. Turn when nicely grill marked and cook over medium-low heat for another 8 to 10 minutes or until chicken is cooked through. Remove from grill to a platter and drizzle with reserved marinade. Garnish with basil and mint, if desired.