Dirty Ray’s Ginger-Garlic Chicken Thighs

 

8-12 skin-on, bone-in chicken thighs

1 red onion, halved and sliced into half moons

2 tablespoons Christopher Ranch jarred minced garlic

1 inch knob peeled and minced fresh ginger

1/4 cup soy sauce

1/4 cup fresh tangerine or orange juice

Freshly ground pepper

Vegetable oil, for the grill

 

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.

Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 6-8 more minutes. Keep an eye on it. Do not let it catch fire and burn. Move the thighs off the heat until the flames temper. The chicken’s temp should be 165 degrees on a digital thermometer. Let rest 5 minutes before serving.