1 cup olive oil
1/4 cup red wine vinegar
the juice of 1 lemon
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. minced garlic
1 tsp. minced fresh ginger or 1/4 tsp. ground ginger
salt and freshly ground pepper to taste
8 chicken thighs
1 bunch green onions

In medium mixing bowl, whisk together olive oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour mixture over chicken thighs and cover and refrigerate overnight.

Just before serving, heat gas or charcoal grill. Remove chicken thighs from marinade and grill skin-side down over medium heat about 8 to 10 minutes, or until skin is crispy. Flip them over, brush with marinade and cook 4 to 6 minutes more until they test done.

You don't want any redness remaining at the bone. While chicken thighs finish cooking, skewer green onions and brush with marinade. Grill a couple minutes a side, or until they are slightly charred and begin to soften. Serve chicken and onions over steamed rice.