Sticky Grilled Chicken
Get ready to fire up the grill for this irresistible Sticky Grilled Chicken! Featuring tender, bone-in chicken thighs marinated in a rich blend of soy sauce, honey, ketchup, and a touch of brown sugar, this recipe delivers a perfect balance of sweet, savory, and tangy flavors. Infused with fresh garlic, grated ginger, and a hint of apple cider vinegar, the marinade doubles as a sticky glaze that's brushed onto the chicken as it grills to caramelized perfection. Garnished with fresh green onions and sesame seeds for an added layer of flavor and crunch, this dish is as visually stunning as it is delicious. Perfect for backyard barbecues or weeknight dinners, this crowd-pleasing recipe pairs beautifully with sides like steamed rice or grilled vegetables. Easy to prepare and bursting with bold flavors, this sticky grilled chicken will quickly become your go-to grilling favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 0.25 cup Soy sauce
- 0.25 cup Honey
- 0.25 cup Ketchup
- 2 tablespoons Brown sugar
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 stalks Green onions (chopped, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, honey, ketchup, brown sugar, minced garlic, grated ginger, apple cider vinegar, olive oil, salt, and black pepper to make the marinade and glaze.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, reserving the other half for later use. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 1 hour or up to overnight.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and discard the used marinade. Place the chicken thighs on the grill, skin side down. Cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for 5–7 minutes, or until it thickens into a sticky glaze.
In the last few minutes of grilling, brush the chicken with the sticky glaze on both sides, allowing it to caramelize slightly.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Garnish the sticky grilled chicken with chopped green onions and sesame seeds. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
