From How to Cook Everything by Mark Bittman

NOTE: The recipe is for kebabs; I did whole chicken thighs with the bone left in and that's how I will write the recipe.

2 lbs bone in chicken thighs, rinsed and patted dry.
2 tbsp soy sauce
1 tbsp peanut or other oil
minced zest and juice of: 1 orange, 1 lemon, 1 lime
1 tbsp of minced fresh ginger
1 tbsp honey
1 small onion minced
salt and pepper to taste

Combine last seven ingredients in ceramic bowl [a gallon ziplock also works]. Add chicken and marinate for up to 24 hours in fridge.

Start grill and heat to medium-hot. Add chicken and grill, turning every 5 minutes or so, until a meat thermometer reads 165F (75C).

NOTE: This marinade would probably also be good with pork chops; or a white fish like catfish, perch, or other lake fish.