Arrange chicken thighs in a large mixing bowl or baking dish and set aside.
Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.
Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade over the chicken thighs.
Cover and place the chicken thighs in the fridge for 30 minutes, and up to 4 hours.
When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 15 to 20 minutes.
In the meantime, preheat the grill to medium-high heat; about 400˚F to 425˚F.
Brush the grill grates with oil.
Remove the chicken from the marinade; discard the marinade.
Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and the internal temperature is at least 165˚F.
When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.
Remove from grill and set aside, covered, for 5 minutes.