Heat gas or charcoal grill. In small bowl, combine honey, soy sauce and garlic; blend well with wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper.
When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut, turning once and brushing with honey mixture during last 2 minutes of cooking time.
Satsuma Salad
Add spinach, lettuce, red cabbage, carrots, Satsuma segments, spring onion, cranberries and sliced almonds to a bowl.
In a jar add the orange juice, orange rind, salt, oil, sugar, vinegar and lemon juice. Shake until well combined. Then pour over the salad just before serving. Toss until combined.
Notes
Use long-handled tongs to protect your hands from the heat of the grill and limit the amount of juices released from the chicken.
Broiled Honey-Glazed Chicken Thighs: Place chicken on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with honey mixture during last 2 minutes of cooking time.