Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Heat a well-oiled skillet over high heat and cook the onions and garlic paste until tender, about 2-3 minutes. Pour in the stock until reduced by half, stir in the brown sugar until melted. Add the remaining ingredients and heat until thickening begins, pour into a blender and puree well. Separate the sauce into two bowls. This step should take about 20-25 minutes.
Spray or oil your outdoor grill with cooking oil and preheat over medium heat (350-400°F). Place the chicken thighs on grill and cook for 35, 40 minutes flipping often. Brush or spoon on sauce from one of the bowls with every turn of the chicken, reserving the second bowl for dipping. If you are using a meat thermometer, the internal temperature should reach 170°F and the juices run clear.