• Prepare the marinade: In a large bowl, mix together the soy sauce, brown sugar, chicken broth, garlic, ginger, and 1 tablespoon of the avocado oil in a bowl.
• Toss in Marinade: Place the chicken in the bowl and toss it in the marinade, turning it over a couple of times to ensure it is well-coated.
• Marinate: Let the chicken marinate for 30 minutes or up to 24 hours (covered and refrigerated), turning the chicken occasionally as it marinates

Stovetop Instructions

• When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large cast-iron or non-stick skillet over medium heat. Once the skillet is hot, use tongs to remove the chicken from the marinade, allowing any excess to drip off. Then add the chicken to the skillet.
• Cook the chicken 5–7 minutes per side, or until it’s fully cooked and the sauce in the skillet has reduced to a light glaze that coats the chicken. Some of the marinade will cling to the chicken, creating a natural glaze as it cooks. Discard the used marinade.

  For an extra flavor boost, baste with Easy Homemade Teriyaki Sauce. Or see notes for using marinade for basting.
• Do not overcrowd the chicken in the skillet, work in batches if your skillet isn’t large enough.
• Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

Grill Instructions

• Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
• Remove Chicken from Marinade: Use tongs to remove the chicken from the marinade, allowing any excess to drip off before adding to the grill. Discard the used marinade.

  For an extra flavor boost, baste with homemade teriyaki sauce. Or see notes for using marinade for basting.
• Grill the Chicken: Place the chicken thighs smooth-side down on the grill. Grill for about 5-6 minutes per side, or until the internal temperature reaches 165°F and you see nice grill marks.

  Keep an eye on flare-ups since the sugar in the marinade can caramelize (and burn) quickly.