6 boneless skinless chicken thighs; Bachan's Japanese BBQ Sauce, just enough to coat
Prepare & package
Coat lightly rather than flooding the package; massage to distribute the sauce, arrange the thighs in a reasonably flat layer, vacuum-seal, and freeze flat.
Store & thaw
Freeze vacuum-sealed and flat. Thaw completely in the refrigerator before grilling; this recipe is not intended to be cooked from frozen.
Cook or reheat
Preheat a clean, oiled grill for two-zone medium-high heat. Remove the thawed thighs from the bag, discard the used marinade, and let excess sauce drip off without wiping the chicken clean. Grill over direct heat, flipping every 2–3 minutes, until deeply charred and at least 165°F in the thickest pieces; move to the cooler side if the exterior darkens before the centers are done. Brush with fresh Bachan's during the final 1–2 minutes and return briefly to direct heat to set the glaze.
Finish & serve
Rest 5 minutes. Serve with additional fresh Bachan's if desired.