We tried a slightly modified version of the Korean/Mexican carne asada marinade shown below on some skinless, boneless chicken thighs and grilled them over mesquite. Was absolutely delicious. I follow the recipe, for the most part, but add a splash of white wine to help it mix better in a blender. I also substituted a bit of honey instead of brown sugar, and because I like garlic, I used a bit more than the recipe calls for. We tried it on skirt steak and hanger steak as well, but I have to say, the chicken is the best.