Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally.
Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken thighs, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 180°.
Note: For testing purposes only, we used Goya Mojo Criollo Marinade.