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This easy, crowd-pleasing Sticky Asian Grilled Chicken Thighs recipe is all about sweet, savory, and sticky caramelized skin — perfect for backyard dinners and Pinterest boards. The balance of brown sugar, soy, ginger, and honey creates a glaze that clings to every bite for craveable results.
For a quick primer on grilling basics that pair well with these thighs, check out this helpful grilled chicken sandwich guide to refresh your technique.
Why You’ll Love This Sticky Asian Grilled Chicken Thighs:
- Deep, sticky caramelized flavor that’s dinner-party impressive with minimal fuss
- Great for meal prep — makes 4–6 servings and reheats beautifully
- Family-friendly: kid-approved sweet glaze with an adjustable kick of heat
- Uses pantry staples (soy, brown sugar, honey) and simple grill steps
- Skin-on, bone-in thighs stay juicy and forgiving on the grill
Ingredients Needed
Protein
- 1.75 pounds Chicken thighs, bone-in and skin on OR chicken wings
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
Asian Glaze
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, fresh grated
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes (or to taste)
Toppings
- 2 green onions – thinly sliced
- 2 teaspoons sesame seeds
For more ideas pairing grilled chicken with sides and sauces, this creamy Grilled Chicken Alfredo recipe gives great inspiration for dinner menus.
Step-by-Step Instructions
- Preheat the barbecue grill to 350-400 degrees set up for indirect cooking.
- Stir together the Brown Sugar Spice Rub.
- Pat the rub all over the chicken thighs.
- Place the rubbed chicken thighs, skin side up, on the side of the grill AWAY from the heat source and close the barbecue grill lid.
- Cook the chicken undisturbed for 20-30 minutes.
- Bring the Asian Glace ingredients to a simmer in a small sauce pan and cook for 5 minutes until the sauce reduces and thickens slightly.
- Baste the tops of the chicken thighs with the Asian Glaze 4-5 times for remaining 20-30 minutes of cook time, keeping the lid closed in between saucing. Cook the chicken until the interior is at least 165 degrees and the skin is caramelized and sticky. Additional cook time for the desired level of caramelization is acceptable.
- Garnish with sliced green onions and sesame seeds.
For tips on controlling heat and finishing thicker pieces, consult this pellet-grill-focused guide to grilled chicken on a pellet grill—many principles apply to indirect grilling on any grill.
Serving Suggestions Sticky Asian Grilled Chicken Thighs
- Serve over steamed jasmine rice with quick-pickled cucumbers and roasted broccoli for a weeknight bowl.
- Slide thighs into toasted hoagie rolls with slaw for a sticky-sweet sandwich.
- Pair with grilled corn and a citrusy green salad for a summer spread.
- Leftovers shred beautifully for fried rice or grain bowls the next day.
If you want to try a slightly different finishing method, this resource on grilling chicken breasts also offers ideas that translate well to thighs: perfectly grilled chicken tips and tricks.
Tips for Success Sticky Asian Grilled Chicken Thighs
- Dry the skin well before applying the rub to help it crisp and caramelize.
- Use a meat thermometer — remove at 165°F and rest 5–10 minutes; carryover heat will keep them juicy.
- Baste in the last third of cooking to avoid burning the sugar in the glaze.
- Keep the lid closed between bastes to maintain steady heat and smoke for flavor.
- If flames flare, move chicken further from direct heat and close vents to control sugars burning.
variation (if any)
- Spicier glaze: double the crushed red pepper and add 1 teaspoon sriracha to the glaze.
- Citrus twist: add 1 tablespoon orange juice and a teaspoon of zest to the glaze for brightness.
- Oven method: roast at 400°F on a wire rack set over a sheet pan; baste and broil briefly to caramelize.
FAQs
Q: Can I use boneless skinless thighs instead?
A: Yes — reduce initial indirect cook time slightly and watch closely for doneness; boneless pieces will reach 165°F faster.
Q: How do I stop the glaze from burning?
A: Apply the glaze toward the end of cooking and baste several times rather than leaving a heavy sugar coating too early.
Q: Can I make this ahead?
A: Make the glaze and rub ahead; keep raw thighs refrigerated up to 24 hours after rubbing, then grill when ready. Leftover cooked thighs keep 3–4 days refrigerated.
Q: Is there a substitute for rice wine vinegar?
A: Use apple cider vinegar or a mild white wine vinegar in a pinch, but reduce by half and taste—flavor will shift slightly.
Ingredients
Protein
- 1.75 pounds Chicken thighs, bone-in and skin on OR chicken wings
Brown Sugar Spice Rub
- 0.5 cup brown sugar
- 0.5 teaspoon kosher salt
- 0.5 teaspoon chipotle chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
Asian Glaze
- 0.5 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, fresh grated
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes or to taste
Toppings
- 2 pieces green onions, thinly sliced
- 2 teaspoons sesame seeds
Instructions
Preparation
- Preheat the barbecue grill to 350-400 degrees set up for indirect cooking.
- Stir together the Brown Sugar Spice Rub.
- Pat the rub all over the chicken thighs.
Cooking
- Place the rubbed chicken thighs, skin side up, on the side of the grill AWAY from the heat source and close the barbecue grill lid.
- Cook the chicken undisturbed for 20-30 minutes.
- Bring the Asian Glaze ingredients to a simmer in a small saucepan and cook for 5 minutes until the sauce reduces and thickens slightly.
- Baste the tops of the chicken thighs with the Asian Glaze 4-5 times for the remaining 20-30 minutes of cook time, keeping the lid closed in between bastes.
- Cook the chicken until the interior is at least 165 degrees and the skin is caramelized and sticky. Additional cook time for the desired level of caramelization is acceptable.
- Garnish with sliced green onions and sesame seeds.
