Stir together honey, canola oil, vinegar, soy sauce, garlic, salt and pepper with a whisk until smooth.
Place chicken thighs in a glass container or zip top freezer bag (ideally one that will just fit the chicken and the marinade with not a lot of extra room, so they are evenly submerged). Pour the marinade over and place the lid on or seal.
Refrigerate in marinade for at least 1 hour or up to 6 hours.
When ready to cook, preheat grill to medium-high or about 400 degrees F.
Place chicken thighs on the grill and cook for 5-6 minutes per side, just until a meat thermometer inserted in the thickest part comes out at 165 degrees F.
Remove from the grill, cover and let rest for 10 minutes before serving.
Video
Notes
*6 Chicken thighs feeds our family of 5 perfectly. If you want to do add in a couple more chicken thighs to feed yours, you can and there is no need to increase the marinade.**The nutrition information above factors in the excess marinade that will be drained and not consumed.