Grilled Chicken Thighs Recipe

These Grilled Chicken Thighs are finger lickin’ good and one of my husband’s all-time favorites! They’re a little sweet, a little sticky, a little spicy, a little tangy and a whole lot of YUM! The sensational honey sesame glaze is made with pantry friendly ingredients of honey, soy sauce, ketchup, sesame oil and rice wine punctuated by zesty ginger, garlic and chili sauce. Best of all, the glaze doubles as the marinade so you can create effortlessly flavorful chicken in minutes without double the work! Come dinner time, just pop the chicken on the grill and serve with your favorite sides like coconut rice, grilled vegetables and fruit salad.

📝 Ingredients

• 2 pounds boneless skinless chicken thighs, (trimmed)
• 1/4 cup honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons ketchup
• 2 tablespoons neutral oil ((like vegetable or canola))
• 1 tablespoon oyster sauce
• 1 tablespoon Asian sweet chili sauce ((I use Mae Ploy))
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine
• 1 teaspoons Asian chili sauce ((like Sambal Oelek))
• 1 tsp EACH garlic powder, ground ginger
• 1/2 tsp EACH onion powder, paprika

👨‍🍳 Instructions

1. 1Whisk all of the marinade/glaze ingredients together in a large freezer bag or shallow dish (whatever you are going to marinate the chicken in). Remove 1/4 cup to use later as the Glaze. Add the chicken thighs to the remaining marinade in the bag/bowl and turn to coat. Seal/cover and refrigerate for 2 hours, up to overnight.
2. 2When ready to cook, remove the chicken from the fridge and let rest at room temperature for 20-30 minutes.
3. 3--- GRILL DIRECTIONS ---
4. 4Preheat the grill to 375 degrees F with the lid closed. Clean, and generously grease the grill with vegetable oil.
5. 5Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 170 degrees F for thighs, 160 F for breasts.) Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.
6. 6--- OVEN DIRECTIONS ---
7. 7Line a baking sheet with foil and spray with cooking spray. Add the chicken thighs so they aren’t touching.
8. 8Bake at 375 degrees F for 20-30 minutes (depending on size), until the internal temperature reaches 170 degrees F for thighs, 160 F for breasts. Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.
9. 9--- SKILLET DIRECTIONS ---
10. 10The chicken will char more due to the honey so I recommend using an indoor grill pan. Grease an indoor grill pan and heat to medium-high heat. If using a nonstick skillet, heat 1 tablespoon oil over MEDIUM heat.
11. 11Working in batches, remove chicken from the marinade and let excess drip off. Add chicken and cook, undisturbed, for 3-4 minutes, or until nicely browned on one side.
12. 12Flip chicken over, cover, and reduce heat to medium-low. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until the internal temperature reaches 170 degrees F for thighs, 160 F for breasts. Transfer chicken to a plate/cutting board. Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.