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1 teaspoon crushed red pepper flakes (optional)
1 cup soy sauce
1 teaspoon ground paprika (optional)
1 teaspoon ground cayenne pepper (optional)
1 cup water
1 tablespoon ground black pepper
1 cup brown sugar
1 onion, chopped
1 tablespoon grated fresh ginger root
5 pounds skinless chicken thighs
1 tablespoon dried oregano
4 cloves garlic, minced
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.