2.5 to 3lb boneless/skinless chicken thighs Trim fat from chicken and trim in fairly uniform pieces such that chicken will not fall through the grill. Marinade ¼ box kumquats 1 small red onion 2 cloves garlic ¼ jar mango ginger chutney ¼ jar sesame ginger sauce ½ jar papaya mango salsa 2 Tbs Thai peanut sauce 1 Tbs soy sauce 1 tsp jalapeno pepper hot sauce 1 juice of a lemon Pulse first three ingredients in food processor. Mix marinade in large bowl and adjust to taste. Add trimmed chicken and refrigerate at least 4 hours or over night. You have to know how to grill with a high sugar content marinade or you will end up with a charred surface and raw meat inside. Here are a few hints. Foremost is to bring mixture to room temperature before grilling. Fortunately there are no skins and bones or a thick piece of chicken so 2 to 3 minutes per side is all the time it will take. Cook over the coolest part of the grill. Remove the smallest pieces early as they cook rapidly. Alternately you can sauté in batches in a large skillet or bake in a 350 degree oven on a rack over a cookie sheet. This marinade is quite versatile so use your imagination.