Remove the skin from the chicken thighs and place 4 sage leaves around each thigh between the skin and the meat. Mix all remaining ingredients to a marinade and marinate the chicken thighs in it, turning occasionally, for about 3 hours. Grill on a charcoal grill for about 20 minutes.
Keep brushing with the marinade. I first grill for a few minutes on aluminum foil and only put the pieces directly on the grill about 5 minutes before the end.
