Add all the ingredients to a small saucepan. Bring to a boil, then reduce to a simmer and cook on low for 5 minutes, stirring occasionally.

Remove from heat and taste, adjust seasoning as desired.

Allow to cool at room temperature, then use immediately or refrigerate, covered, for up to 5 days.

Allow the sauce to cool completely.

To a zip-top bag or shallow baking dish add 2 pounds boneless, skinless chicken thighs or breasts along with ¾ cups sauce and toss to coat.

Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

Uncover and discard the marinade. Shake any excess marinade off the chicken.

Then grill over medium heat, flipping halfway through. Cook until the chicken thighs register 185F to 190F degrees or chicken breasts register 165F.

Remove from the grill and allow to rest for 5-10 minutes, tented with foil. When ready to serve, slice against the grain and serve with remaining sauce.