I have made this recipe several times in the oven with pork medallions as well as with chicken thighs, and they were delicious, but I must say the grill is my favorite.
Recipe Adapted from: Saveur
1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2" piece peeled fresh ginger,
12 chicken thighs or chicken breast (or 6 thighs and 6 breast)
3 scallions, thinly sliced
Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl and pour in a 2 gallon resealable bag; add the chicken and toss to coat; lay flat on a sheet pan.. Marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat. Heat grill for 3 to 5 minutes. Place chicken, meat sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Using tongs, flip chicken and cook, basting with the reduced marinade, until the chicken is browned, glazed, and tender, 15–20 minutes. Transfer to a platter and garnish with scallions.
Note; This recipe is great with any pork or beef substitutes.