I ALWAYS use thigh for this, only because it is so difficult to make dry. The marinade is subtly sweet, with the ginger prominently featured. If you do NOT like ginger, you can simply leave it out, only I would ask WHY - because ginger is such a great pair with chicken. (it sort of kills the "poultry" flavor.) I also recommend marinating overnight for optimum flavor. This is also another thing that freezes very well - and can be pulled out of the freezer for an easy dinner. I like this recipe because it is great just to serve for your family, but also can be made very well in bulk and goes very well at any bbq party.
Ginger Soy BBQ Chicken (닭 구이)
3-4 lbs chicken thighs, gently rinsed. (I buy the costco prepackaged packs - which are a pain to open especially since I always use the ENTIRE thing.) (1 lb is more or less 5 chicken thighs...so if you make 3 lbs, you'll have about 15 thighs and 4 lbs will yield 20.)
1/2 cup soy
1/2 cup white sugar
1/2 cup water
1/4 cup mirin (for a sweeter marinade- this is my preference) or sake (for a less sweet version)
2 tablespoons chopped garlic (or more if you like it more garlicky)
4 tablespoons minced ginger, with its juice if possible
(Asian markets sell one that is already roasted. Look for Japanese or Korean ones)
1 teaspoon black pepper
Mix all the ingredients for the marinade together. Make sure the sugar is all dissolved. Individually dip each piece of chicken into the marinade and then put it into your storage container for marination. (see my beef flank post for details and pictures.) Marinade overnight.
Grill over medium heat until done. Alternatively, set your oven to broil, and broil for 10 minutes or less. (you can't really make it dry, you can really only burn it.)