1 c reduced-sodium soy sauce
3 tbsp rice vinegar
2 tbsp honey
2 tbsp chili paste
2 tbsp peeled and grated fresh ginger
5 Cloves fresh garlic, minced
3 lbs TURKEY THIGHS, boned and cut in 4 to 5-oz pieces
2 Green onions, thinly sliced
2 tsp sesame oil
To taste black pepper
2 tsp sesame seeds, toasted
Mix soy sauce, vinegar, honey, chili paste, ginger and garlic together in a bowl.
Transfer half the mixture to a large baking dish. Add turkey thighs, turning to coat all surfaces. Cover and marinate thighs in the refrigerator for 4 hours to 8 hours.
Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the soy sauce mixture. Cover and reserve as a dipping sauce for the cooked turkey.
Prepare grill for both medium heat direct and indirect cooking.
Remove the turkey from marinade (discard this marinade). Place thighs over the heat (direct grilling) with skin side down. Grill until the skin is golden and crisp, about 10 minutes.
Transfer the turkey to the indirect heat area, close the grill and cook until turkey reaches an internal temperature of 165 degrees F, turning as necessary.
Serve with reserved dipping sauce.