Ingredients:
5 lbs of boneless/skinless chicken thighs
2 cups soy sauce
1 1/3 cups sugar
1 cup red wine
2 tsp sesame oil
2 teaspoons Sriracha hot sauce
2 tsp garlic powder
Method:
Combine everything but the chicken and mix well enough to dissolve the sugar and garlic powder. A sealed container you can shake works best.
Set aside at least one cup of marinade, and use the rest to cover the chicken in a plastic zipper bag, and refrigerate overnight.
Strain the marinade and grill the chick. While the chicken is cooking, reduce the marinade over low heat by about 1/2
When the chicken is done, foil it for 5-10 minutes, slice it up, then pour marinade over the top. Mix it all up, and serve on a bed of white rice.
