What happens when chicken thighs are slow-grilled until tender and glazed with a sticky, sweet, and spicy sauce? You get Sticky Asian Grilled Chicken Thighs—so delicious you’ll want plenty of napkins.
Bone-in, skin-on chicken thighs are rubbed with a brown sugar spice blend that caramelizes beautifully. Cooked over indirect heat, they’re basted with a ginger- and garlic-infused Asian glaze during the final portion of cooking. The result is an easy, hands-off method that produces sticky, caramelized, Asian-flavored chicken every time.
Grilling season is here!
Slip on your sandals, enjoy some fresh air, and let the grill do the work. These Sticky Asian Grilled Chicken Thighs are perfect for relaxed nights on the patio. The glaze used here is a family favorite—versatile enough for pork ribs and stir-fried pork belly as well. If a picky kid loves it, you know it’s a winner: sweet, sticky, and just the right amount of heat.
These thighs are simple and forgiving:
- Rub the chicken with a seasoned brown sugar spice mix.
- Cook the thighs off the direct heat, undisturbed for 20–30 minutes.
- Baste the thighs 4–5 times during the second half of the cook time to build layers of sticky glaze.
- Serve with lots of napkins to enjoy the caramelized, melt-in-your-mouth stickiness.
How to make Sticky Asian Grilled Chicken Thighs
Start by mixing brown sugar with spices such as chipotle chili powder, smoked paprika, onion powder, garlic powder, cumin, and a bit of kosher salt to make the brown sugar spice rub. Pat the rub evenly onto the chicken thighs so the seasoning adheres to the skin.
Preheat your grill to about 350–400°F (175–200°C) and set it up for indirect cooking. On a gas grill, light only one burner and place the chicken away from the flame. For charcoal or kettle grills, bank the coals on one side and place the chicken over the cooler side.
I prefer charcoal for the smokier flavor, but bone-in, skin-on thighs work well on any grill because they stay juicy and tender even with longer cooking times.
On a Weber Kettle with coals piled on one side, arrange the rubbed thighs skin-side up on the cooler side, open the vents, close the lid, and leave them undisturbed for 20–30 minutes.
While the chicken cooks, make the Sticky Asian Glaze: combine soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, grated fresh ginger, minced garlic, and crushed red pepper flakes in a small saucepan. Bring to a simmer and cook for about 5 minutes until it reduces slightly and thickens.
After the initial 20–30 minutes, begin basting the thighs with the glaze. Baste the tops 4–5 times over the next 20–30 minutes, keeping the lid closed between basings. You’re aiming for the glaze to caramelize and the skin to become glossy and sticky. Chicken is safe at 165°F (74°C) internal temperature, but thighs tolerate additional carryover cooking and remain juicy because of their higher fat content.
With the charcoal method described above, a total of 60 minutes—30 minutes undisturbed and 30 minutes of basting—works consistently well.
Garnish with sliced green onions and sesame seeds and serve with rice or your preferred sides.
If you try this recipe, please rate it and share how it turned out in the comments. I’d love to hear from you and see your photos!
Sticky Asian Grilled Chicken Thighs
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Sticky Asian Grilled Chicken Thighs
Ingredients
- 1.75 pounds chicken thighs, bone-in and skin-on (or chicken wings)
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Brown Sugar Spice Rub
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Sticky Asian Glaze
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh grated ginger
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes, or to taste
Instructions
- Preheat the grill to 350–400°F and set up for indirect cooking.
- Mix the brown sugar spice rub in a small bowl.
- Pat the rub all over the chicken thighs.
- Place the thighs, skin-side up, on the side of the grill away from the heat source and close the lid.
- Cook the chicken undisturbed for 20–30 minutes.
- Meanwhile, combine the glaze ingredients in a small saucepan, bring to a simmer, and cook 5 minutes until slightly thickened.
- Baste the thighs with the glaze 4–5 times during the remaining 20–30 minutes of cooking, keeping the lid closed between basings.
- Cook until the internal temperature reaches at least 165°F and the skin is caramelized and sticky. You can cook longer for more caramelization if desired.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
– Grill temperatures vary by model; adjust cook time as needed.
– The chicken is safe at 165°F internal temperature; thighs tolerate additional cooking and remain juicy.
– Cook until you reach your preferred level of caramelization and stickiness.
– On a standard Weber Kettle with coals on one side, cook covered 30 minutes undisturbed, then baste and cook another 30 minutes.
– Chicken wings can be substituted for thighs with excellent results.
Nutrition
Carbohydrates: 66 g |
Protein: 31 g |
Fat: 30 g |
Saturated Fat: 8 g |
Cholesterol: 165 mg |
Sodium: 2062 mg |
Potassium: 479 mg |
Fiber: 1 g |
Sugar: 62 g
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