In a small bowl, mix the first six ingredients. Reserve 1-1/2 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
Drain chicken, discarding marinade.
Grill chicken, covered, on an oiled rack over medium heat for 10 minutes on each side; baste occasionally with reserved marinade.
*Enjoy your barbecue, the outdoors, and the grilling time. Always be cautious and never leave open flames unattended for any prolonged length of time.
Time: 35 min. (Prep: 15 min. + marinating Grill: 20 min.)
