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In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry, ginger and garlic. Reserve 1-⅓ cups for basting. Cover and refrigerate the reserved marinade.
Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, and turn the chicken thighs to coat. Cover the marinating chicken, and refrigerate for eight hours or overnight.
Drain the chicken, and discard the marinade. Grill the chicken, covered, on an oiled rack over medium heat for six to eight minutes on each side or until a thermometer inserted into the chicken reads 170°F. During the last five minutes, baste the chicken occasionally with the reserved marinade.