It should look like this.
Mix until all ingredients are incorporated.
Place chicken in ziplock bag or dish with a lid. (This recipe can be used with any type of chicken. We prefer thighs.)
Add your marinade.
Push as much air out of the bag as possible before sealing.
Place in refrigerator for a few hours. The longer the better.
Usually I would make this on the outdoor grill but since it's raining, the indoor grill pan is what I'm using. Make sure you spray It down with nonstick cooking spray.
Get your chicken out of the fridge.
Place it on the pan. Each side for 10-15 minutes.
The charring is not burn. It's glaze from the carmelized brown sugar.
Serve with rice or you favorite sides.