Sticky Asian Grilled Chicken Thighs are super juicy and packed with flavor! The sweet and savory marinade gives them that mouthwatering glaze we all love.
Grilling these thighs makes your kitchen smell amazing, and they’re perfect for a BBQ with friends. I can’t resist grabbing a few extra. Who can say no to sticky goodness? 😋
These chicken thighs are easy to make. Just marinate, grill, and enjoy! I like serving them with rice or veggies for a tasty meal everyone will enjoy.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for grilling as they stay juicy. If preferred, skinless thighs or even chicken breasts can be used, but they may dry out quicker, so adjust cooking times.
Soy Sauce: This is the backbone of the flavor. If gluten is a concern, use tamari or coconut aminos for a gluten-free alternative. Low-sodium versions are also available for a healthier option.
Honey: Honey provides sweetness and helps create that sticky glaze. Maple syrup can be a great substitute if you’re looking for a vegan option.
Sriracha: If you’re not a fan of heat, you can reduce the amount or swap it out for a pinch of red pepper flakes. Alternatively, look for a mild chili sauce to add flavor without too much spice.
Sesame Oil: This oil adds a nutty flavor that’s key to this dish. If you’re out, you can use canola or peanut oil, but the taste will be different.
How Do I Marinade Chicken for Extra Flavor?
Marinating is one of the simplest ways to infuse chicken with flavor. In this recipe, the marinade combines sweet, salty, and spicy elements, which make for a delicious grilled chicken dish. Here’s how to make the most of your marinating:
- Mix all marinade ingredients in a bowl, ensuring they’re well combined.
- Season your chicken with salt and pepper before adding it to the marinade. This enhances the flavor.
- Ensure the chicken is fully submerged in the marinade. Use a resealable bag for easy coating!
- Let it marinate in the refrigerator for at least one hour. Overnight is best for deeper flavor.
Don’t forget to reserve some marinade for basting during grilling for a boost of flavor on the outside of the chicken!
How to Make Sticky Asian Grilled Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Marinade:
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 tbsp sriracha (adjust to taste)
- 2 green onions, chopped (plus extra for garnish)
- Salt and pepper to taste
For Garnish:
- 2 tbsp sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 1 hour for marinating the chicken (overnight is best!). Cooking on the grill will take about 15 minutes. Altogether, it’s around 1 hour and 35 minutes if you choose to marinate overnight, or just 1 hour and 20 minutes for same-day preparation!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, and chopped green onions. This delicious mixture will be what brings great flavor to your chicken!
2. Prepare the Chicken:
Season the chicken thighs with salt and pepper. You can either use a resealable plastic bag or a shallow dish to marinate the chicken. Place the chicken inside your chosen container.
3. Marinate the Chicken:
Pour the marinade over the chicken thighs, making sure each piece is well-coated. Seal the bag or cover the dish and pop it into the refrigerator. Let it sit for at least 1 hour, or for even better flavor, overnight!
4. Preheat the Grill:
Before you’re ready to cook, preheat your grill to medium-high heat. While the grill heats up, take the chicken out of the marinade and set the marinade aside for later basting.
5. Grill the Chicken:
Place the chicken thighs on the grill, skin-side down first. Let them cook for about 6-7 minutes until the skin is golden brown and nicely charred. Don’t rush this part—getting that char is key to flavor!
6. Flip and Baste:
Using tongs, flip the chicken over, and then start basting it with the reserved marinade. Cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C). This ensures that the chicken is fully cooked and safe to eat!
7. Let it Rest:
Once the chicken is done cooking, remove it from the grill and let it rest for about 5 minutes. This helps the juices redistribute, keeping the chicken moist and flavorful.
8. Garnish and Serve:
Finally, it’s time to make it pretty! Garnish your grilled chicken thighs with sesame seeds and some extra chopped green onions. Then, serve and enjoy this delightful, sticky dish that’s full of flavor!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Absolutely! You can use boneless chicken thighs if you prefer. Just reduce the grilling time to about 5-6 minutes per side, as they cook faster without the bone. Keep an eye on the internal temperature to ensure they reach 165°F (75°C) for safety.
What Can I Substitute for Honey in This Recipe?
If you’re looking for a honey substitute, you can use maple syrup or agave nectar, as they will provide similar sweetness and consistency. Just keep in mind that the flavor will vary slightly, adding a unique touch to the marinade!
How Should I Store Leftovers?
Store any leftover chicken thighs in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage—just wrap them tightly in plastic wrap or foil before placing them in a freezer bag. Thaw in the fridge overnight before reheating.
Can This Recipe Be Made in an Oven?
Yes, you can bake the chicken thighs instead! Preheat your oven to 425°F (220°C) and place the marinated thighs on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Baste with the marinade halfway through for extra flavor!
