1 cup orange juice
1/2 cup ketchup
1/4 cup light brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
8 boneless, skinless chicken thighs
Oil, for brushing
Salt and freshly ground black pepper
Put the orange juice, ketchup, brown sugar, vinegar, and Worcestershire sauce in a medium saucepan, and bring to a boil over high heat.
Reduce the heat to low and simmer, stirring occasionally, until thick, about 20-25 minutes.
Reserve 1/2 cup of sauce for serving and set aside the rest for glazing.
Preheat the grill to high heat.
Brush the chicken with oil on both sides and sprinkle with salt and pepper.
Grill smooth-side down, covered, until lightly charred, about 3 minutes.
Flip and brush generously with the glaze.
Cook, covered, until charred and the thighs are just cooked through, another 3 minutes.
Flip again, glaze, and cook uncovered about 1 minute.
Remove the chicken from the grill and rest for a few minutes.
Adapted from Bobby Flay
