Sweet Sour Grilled Chicken Thighs
Experience the perfect balance of tangy, sweet, and savory flavors with Sweet Sour Grilled Chicken Thighs—a show-stopping recipe that’s ideal for backyard cookouts or weeknight dinners. Juicy, bone-in, skin-on chicken thighs are marinated in a bold blend of soy sauce, apple cider vinegar, honey, brown sugar, and ketchup, enhanced by the zesty kick of fresh ginger, minced garlic, and a hint of red chili flakes. Grilled to perfection until the skin is beautifully charred and basted with a reserved glaze, each bite is packed with caramelized, smoky flavor. Finished with a garnish of nutty sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Simple to prepare and ready in just 40 minutes, these grilled chicken thighs pair wonderfully with steamed rice or crisp grilled vegetables for a meal everyone will adore.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 0.25 cups Soy sauce
- 0.25 cups Apple cider vinegar
- 3 tablespoons Honey
- 2 tablespoons Brown sugar
- 0.25 cups Ketchup
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Vegetable oil
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
In a medium-sized bowl, whisk together the soy sauce, apple cider vinegar, honey, brown sugar, ketchup, minced garlic, grated ginger, red chili flakes, salt, and black pepper until well combined to create the marinade.
Reserve 1/4 cup of the marinade for basting during cooking. Set aside.
Place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over them. Ensure the chicken is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to overnight for best results.
Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates with vegetable oil to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the used marinade.
Place the chicken thighs on the grill, skin-side down. Grill for 6–8 minutes per side, basting occasionally with the reserved marinade during the last few minutes of cooking.
Cook the chicken until the internal temperature reaches 165°F (75°C) and the skin is golden brown and slightly charred.
Remove the chicken from the grill and let rest for 5 minutes to allow the juices to redistribute.
Garnish with sliced green onions and sesame seeds before serving. Serve hot with your favorite sides, such as steamed rice or grilled vegetables.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 530 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.
