Place the chicken thighs in a large resealable bag, bowl or container.
In a medium-sized bowl or jar, mix together the marinade ingredients. Set aside a quarter cup of the marinade.
Pour the remaining marinade over the chicken and toss to coat. Allow it to sit in the fridge for at least 30 minutes.
When you're ready to grill the chicken, brush the BBQ with oil, and then preheat grill to medium (about 350-400 degrees F). Pick up chicken thighs, allowing excess marinade to drip off. Place on BBQ and cook for 4 minutes until nicely caramelized.
Flip chicken, and then brush generously with reserved glaze. Cook for 4 additional minutes. Flip, brush with more glaze, flip again and brush with remaining glaze. Chicken is cooked when it registers 170-175° F at the thickest part when tested with an instant read thermometer.
Place cooked chicken thighs on a plate and tent with foil. Allow to rest for for 3-5 minutes. Garnish with a sprinkle of chopped parsley if desired. Serve warm.