Start by adding all the ingredients listed for the marinade into a ziplock bag along with the chicken thighs. Make sure that the bag is sealed tight and most of the air has been removed from the bag. Place in the refrigerator and marinate for at least an hour but can sit overnight if possible.
Pre heat your grill to med high temperature. Make sure that clean the grill with a brush and then oil with 2 tablespoons of vegetable oil using paper towels and a pair of tongs.
For the sauce: Combine all ingredients (except for the corn starch and the water) in a sauce pot or a saute pan. Turn the heat up to high and bring up to a boil while whisking. Once it boils combine the cornstarch and water in a small bowl; then add the corn starch "slurry" while whisking. As soon as the sauce boils, remove it from the heat and reserve.
Remove the marinated chicken from the refrigerator, then remove the chicken from the ziplock and pat dry with paper towels. Take the dried chicken thighs out to the grill and cook for 5 minutes on each side or until the internal temperature has reached 165 degrees. Remove the chicken from the grill and serve immediately with the dipping sauce!
Enjoy with a glass of Williamson Wines Relish Roussanne!
If you cannot find Jaggery or ran out of the Herbie's Jaggery that you purchased; brown sugar will work just as well but will not provide the most authentic results.