In a large Ziploc bag, combine the garlic, green onion, 3 cherry peppers, salt, pepper, olive oil and meat. Massage the bag so the marinade rubs into the meat. Seal, removing the air and allow to marinate at room temperature for 30 minutes.

In a small bowl, whisk together the glaze ingredients.

Heat the grill to medium-high. Remove the meat from the bag and place it on the hot grill. Close the cover and grill for 5 minutes.

Flip and baste generously with the glaze. Continue cooking with the lid open for 5-8 minutes periodically glazing and flipping to obtain a caramelized crust.

Remove the meat to a plate or pan and let it rest for 5 minutes.

Serve over rice with fresh slices of green onion.