Instructions:
- Prepare the Marinade Base: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, Five-Spice powder, and black pepper.
- Divide the Marinade: Pour approximately 1/4 cup (60 ml) of the marinade mixture into a separate small bowl—this will be reserved for glazing. Whisk in the toasted sesame oil into this reserved portion.
- Marinate the Chicken: Place the trimmed chicken thighs into a large zip-top bag or dish. Pour the remaining marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for a minimum of 2 hours, ideally overnight.
- Prep the Grill: About 20 minutes before cooking, preheat your grill to medium-high heat (around 400°F / 200°C). Clean and lightly oil the grates.
- Initial Cook: Remove chicken from the used marinade (discard the marinade). Place chicken directly on the hot grates. Grill for 5–7 minutes per side until nicely browned and almost cooked through. Add the whole scallions to a cooler section of the grill.
- Baste and Glaze: Reduce heat slightly if necessary. During the last 5 minutes of cooking, begin brushing the chicken generously with the reserved glaze mixture. Flip frequently to build a sticky, caramelized crust.
- Check Doneness: Cook until the internal temperature reaches 165°F (74°C). Grill the scallions until soft and lightly charred.
- Rest and Serve: Remove the chicken and scallions from the grill. Let the chicken rest for 5 minutes before slicing or serving whole. Serve immediately.