1. In a large bowl, combine apple juice, soy sauce, basil, thyme, pepper, and garlic.
2. Pull off or trim and discard skin and excess fat from thighs. Add chicken to bowl and mix to coat pieces with the liquid. Cover and chill at least 1 hour or up to 24, stirring occasionally.
3. Lift chicken from marinade and lay on a grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Cover barbecue, open vents, and cook 15 minutes. Lift thighs from grill and dip in marinade to coat. Return chicken to grill, browned side up. Cover barbecue and cook until chicken is no longer pink at bone (cut to test), about 10 minutes.