Sticky Grilled Chicken Thighs
Boneless chicken thighs marinated in a sweet and tangy ketchup and soy mixture, then grilled and brushed with a sticky glaze.
Equipment
- Grill
- Large mixing bowl
- Small bowl
- Basting brush
- Instant read thermometer
Ingredients
Main Ingredients
- ½ cup ketchup for the marinade
- ⅓ cup brown sugar, packed for the marinade
- ¼ cup low sodium soy sauce not dark soy, for the marinade
- 2 tbsp apple cider vinegar for the marinade
- 2 tbsp olive oil for the marinade
- 4 tsp Worcestershire sauce for the marinade
- 4 cloves garlic, minced for the marinade
- 1 ½ lb boneless skinless chicken thighs for the chicken
Instructions
Cooking
- Whisk the marinade. Combine the ketchup, brown sugar, soy sauce, vinegar, oil, Worcestershire sauce, and garlic in a large bowl.
- Set aside the glaze. Move 1/2 cup of marinade to a small bowl and refrigerate it for basting before adding any chicken.
- Marinate. Turn the thighs in the remaining marinade, cover, and refrigerate at least 3 hours or overnight.
- Grill. Heat the grill to medium high, oil the grates, and grill the thighs 6 to 7 minutes per side.
- Glaze. Brush with the reserved marinade during the last few minutes of cooking.
- Rest. Cook until the thickest part reads 165 degrees F, then rest 5 minutes before serving.
Notes
Substitutions: Use light soy sauce in place of low sodium soy sauce.
Tips: Marinate overnight for the ideal flavor, and move the chicken to a cooler zone if the glaze darkens too fast.
Storage: Refrigerate up to 4 days or freeze up to 3 months.