Whisk marinade ingredients together and reserve about 1/2-2/3 cup for basting.
Trim thighs of excess fat and place in a Ziploc bag with the remaining marinade. Seal and refrigerate for 4-6 hours, turning frequently.
Grill approximately 6 minutes per side, basting before turning the first time and again after turning. Remove once an internal temperature of at least 165 degrees has been reached.