1 In 2-cup measure, combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate.2 Pierce holes in thighs using tines of fork.3 In self-closing food-safe plastic bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.4 Serve hot with favorite rice dish and a vegetable, if desired.5 NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place thighs over “off” burner. Reset remaining burner(s) to medium.6 Close lid to cook. To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place thighs over open area and close lid to cook.
