In a medium mixing bowl, whisk together the bourbon, soy sauce, olive oil, ginger, and garlic.

Trim as much fat from the chicken thighs as possible. Sprinkle salt and pepper over the thighs, to taste.

Using an 11" x 9" casserole dish with a lid, arrange the chicken thighs so they're not touching and pour the bourbon glaze until they are covered with the sauce. Cover and put in the refrigerator for 2 hours.

Remove from the refrigerator and let the chicken sit on the counter for 20 minutes. Heat the grill and once it's at 350 ℉, cook the thighs on medium-high heat. Cook the thighs for 6-8 minutes per side. The internal temp of the thighs should be at least 165℉. Allow the chicken to rest for at least 5 minutes before serving.