Ginger-Garlic Chicken Thighs

8-12 skin-on, bone-in chicken thighs

1 red onion, halved and sliced into half moons

2 tablespoons Christopher Ranch jarred minced garlic

1 inch knob peeled and minced fresh ginger

1/4 cup soy sauce

1/4 cup fresh tangerine or orange juice

Freshly ground pepper

Vegetable oil, for the grill

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.

Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 6-8 more minutes. The chicken’s temp should be 165 degrees on a digital thermometer. Let rest 5 minutes before serving.