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 mixture over the chicken thighs.
Cover and place chicken thighs in the fridge for 30 minutes, and up to 4 hours.
When ready to cook, remove chicken from fridge and let sit in room temperature for 15 to 20 minutes.
Preheat grill to medium-high heat; about 400F to 425F.
Brush grill grates with oil.
Remove chicken from marinade; discard 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 internal temperature is at least 165F.
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.