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Grilled Chicken Thighs

Succulent, savory-sweet, and cooked to perfection, these Grilled Chicken Thighs with Brown Sugar Glaze are a must-try for any barbecue enthusiast.

Overhead shot of Grilled Chicken Thighs with Brown Sugar Glaze arranged on a serving platter, with grilled asparagus placed next to the chicken thighs.

The Best Grilled Chicken Thighs Recipe

It’s that time of the year to fire up the grill and make room for the star of the show – our mouthwatering Grilled Chicken Thighs. With a touch of heat, a hint of sweetness, and a sticky glaze, these chicken thighs are nothing short of amazing!

Like our popular Spicy Sweet and Sticky Chicken Thighs, this recipe for grilled chicken thighs is bursting with bold flavors, so irresistible that even the fussiest eaters will be tempted to try it. Or are these Beer Marinated Grilled Chicken Thighs more your thing? 🍺

Overhead, close-up photo of Grilled Chicken Thighs with Brown Sugar Glaze arranged on a serving platter, with grilled asparagus placed next to the chicken thighs.

With summer just around the corner, it’s the perfect time to explore new grilling recipes. And for those working from home while the kids are off school, this dish is a lifesaver. Why? Because the answer to the nightly question, “What’s for dinner?” is simple – grilled chicken. Pair them with grilled corn and the best peach cobbler for a complete summer feast. ☀️

But enough chatter, let’s talk about these chicken thighs and how to grill them to perfection.

Chicken marinade mixture in a small glass mixing bowl.

How to Grill Chicken Thighs

The secret to juicy grilled chicken thighs lies in a flavorful marinade, trimmed fat, and a properly heated grill.

  • First, trim the fat. Excess fat can cause flare-ups when it comes into contact with the grill, so it’s best to trim any large pockets of fat.
  • Next, the marinade and glaze play a vital role. Our delectable chicken marinade, doubling as a sweet glaze, combines light brown sugar, soy sauce, hot sauce, garlic, and a mix of seasonings and herbs. Marinate the chicken thighs for a minimum of 30 minutes to infuse the flavors. However, if you can marinate them for up to 4 hours in the fridge, even better! Set aside some extra marinade to use as a glaze or dipping sauce.
  • Thirdly, preheat the grill to medium-high heat, ideally around 400˚F to 425˚F. Don’t forget to oil the grates before placing the chicken thighs on the grill.
  • Grill the chicken thighs for about 11 to 15 minutes, depending on their size. Use a meat thermometer to check for doneness. Although boneless, skinless chicken thighs are fully cooked at 165˚F, I prefer to grill them until they reach around 170˚F to 175˚F, as I find the dark meat can be a bit tough when cooked to an internal temperature of 165˚F.
chicken thighs marinating in a glass dish.

Tips for Success

  • Choosing boneless, skinless chicken thighs is a great option as they cook quickly and remain juicy, even if slightly overcooked.
  • Our brown sugar marinade is versatile and works equally well with boneless, skinless chicken breasts, wings, or drumsticks.
  • You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Grilled Chicken Thighs with Brown Sugar Glaze - Juicy, savory-sweet brown sugar glazed chicken thighs grilled to a tender perfection! 

Now, let’s move on to the recipe for these tantalizing grilled chicken thighs with brown sugar glaze.

More Grilling Recipes

ENJOY!

Overhead shot of Grilled Chicken Thighs with Brown Sugar Glaze arranged on a serving platter, with grilled asparagus placed next to the chicken thighs.

Grilled Chicken Thighs with Brown Sugar Glaze

Katerina | Diethood
Juicy, savory-sweet brown sugar-glazed chicken thighs grilled to tender perfection! 
5 from 21 votes
Servings : 4 Serves
Prep Time 40 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Total Time 55 minutes

Ingredients
  

For The Chicken
  • 8 boneless skinless chicken thighs, trimmed
For The Marinade/Glaze
  • cup low sodium soy sauce
  • ¼ cup light brown sugar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sriracha hot sauce
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¼ teaspoon ginger powder
  • fresh ground black pepper, to taste

Instructions
 

  • Arrange chicken thighs in a large mixing bowl or baking dish and set aside.
  • Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.
  • Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade over the chicken thighs.
  • Cover and place the chicken thighs in the fridge for 30 minutes, and up to 4 hours.
  • When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 15 to 20 minutes.
  • In the meantime, preheat the grill to medium-high heat; about 400˚F to 425˚F.
  • Brush the grill grates with oil.
  • Remove the chicken from the marinade; discard the marinade.
  • Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and the internal temperature is at least 165˚F.
  • When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.
  • Remove from grill and set aside, covered, for 5 minutes.
  • Serve.

Notes

  • Marinade: A good marinade not only adds flavor but also helps to tenderize the meat. Marinate your chicken thighs for at least 30 minutes and up to 4 hours.
  • Trim the Fat: While a bit of fat can help keep the chicken juicy and enhance flavor, too much can cause flare-ups on the grill. Trim off any large pieces of fat before marinating.
  • Cooking Temps: Chicken thighs are best cooked on medium to medium-high heat. Too high, and the outside may burn before the inside is cooked.
  • Use a Meat Thermometer: To ensure your chicken thighs are cooked perfectly, use a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F.
  • Glaze at the Right Time: If a glaze contains sugar, like the brown sugar glaze here, always apply it towards the end of cooking. Sugar can burn quickly, and adding it too early might result in a charred exterior.
  • Let it Rest: After grilling, allow your chicken to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a moister and more flavorful bite.

Nutrition

Serving: 2 chicken thighs | Calories: 407 kcal | Carbohydrates: 25 g | Protein: 45 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 214 mg | Sodium: 638 mg | Potassium: 625 mg | Fiber: 0 g | Sugar: 23 g | Vitamin A: 55 IU | Vitamin C: 3.1 mg | Calcium: 49 mg | Iron: 2.6 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: chicken marinade, chicken thighs recipe, grilled chicken thighs, how to cook chicken thighs
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60 comments on “Grilled Chicken Thighs”

  1. I just made this, I had the chicken thighs marinating for 24 hours.
    And served it with rice
    Everybody loved it.
    Thanks for sharing
    I think it would be a great idea for a potluck.

    1. Katerina - Diethood
      Katerina Petrovska

      Absolutely! Make sure to use boneless thighs and cook in a preheated oven at 425˚F for about 35 minutes, or until internal temperature reaches 165F. Half way through cooking, baste the chicken with the liquid.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, absolutely, but those will need less time to cook through. If you can, use an instant read thermometer to check for doneness. Chicken is done when internal temperature registers at 165˚F.

    2. This is an amazing g recipe…..hit with kids and adults so yummy!!
      People are asking me for the recipe!

  2. First tried this recipe back in January when we had a freakish warm spell. So Good! It is in regular rotation – make it almost weekly. Our favorite for chicken thighs!! Thank you for posting!

  3. Discovered this recipe about 2 months ago and have cooked it almost 10 times now. So amazing! However I just read the part about marinating up to 4 hours. Last night for the first time I decided to marinate over night as I have with other chicken marinades. Will marinating overnight cause any issues? Hope not!
    Thanks

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      It should be fine. Chicken can actually marinate for a day or two, but it is recommended to marinate it for less because, chicken may get tougher when marinated for too long in an acidic based marinade.

  4. Super easy recipe! I didn’t have the ginger so I used some Chinese 5 spice instead. Also substituted Red hot wing sauce for the Sriracha. I only had 30 minutes to marinate and still super tender, juicy. Sliced them and used then on a bed of mixed greens it was delicious! I’m going to try a double batch and use it on a pork loin.

  5. Thank you for the recipe! Super tasty marinade. Our chicken came out oh so flavorful. Trying again with pork chops this week!

      1. I didn’t have honey or ginger. I used Frank’s hot sauce instead of Sriracha! I couldn’t beehive I didn’t have any on hand. Soaked for an hour. It was very nice! Even loved the leftovers right out of the fridge cold. It’s a keeper!

    1. Hi , are these spicy ? If so will it still taste as good if I leave the hot sauce out for my kids ?

      Thanks

      1. Katerina - Diethood
        Katerina Petrovska

        Hi!
        I think you should be okay because it’s just one tablespoon of hot sauce for the whole batch. I don’t think it’s spicy at all – it just adds a little zing to the overall taste – but for those that don’t eat anything spicy it might be a bit stronger. If so, you can just leave out the hot sauce and just serve it with the cooked chicken. Those that want it, will use it. 😊

  6. I made this recipe last night, and my 9 and 6 yo daughters said it was the best chicken I have ever made. lol

  7. was going to try this tonight, are these spicy? My husband cannot eat anything with too much heat and I was not sure with the tablespoon of hot sauce how spicy they would be?

  8. The recipe looks good and I’m going to prepare this afternoon. One thing I find VERY frustrating with grill recipes, in general, is that grill top UP OR DOWN is rarely specified. Please detail in the future as it makes a huge difference in grilling time. In the meantime, I’ll figure it out. Thanks!

    1. I used the recipe on fatty pork chops and they came out so delicious And so juicy. This combination of ingredients make amazing results especially when you grill it. I made the original recipe with thighs in the oven 20 minutes skin side down and flipped skin side up for another 10 minutes for thighs that were sitting in room temperature (not from fridge). Delicious!! Didn’t need to baste. I heated up the remaining marinade into bubbling and poured it on top of the results and it was amazing !!

  9. Very delicious!! Made this chicken thigh recipe last night with asparagus and carrots. Struggling to not have potato, pasta or rice as a side. My husband is not a fan of vegetables except a few. We didnt miss the starch one bit as the chicken was so yummy. Highly recommend this recipe. I will definitely be making again many more times. Thanks

        1. Thank you!! Making these tonight.. hopefully the Friday the 13th full moon doesn’t interfere 😉 Have a great weekend!

  10. This was great way to make grilled chicken thighs. I grill a lot of chicken. This is as good as any I have tried. There is a lot of flavor with a nice contrast of sweet and salty. I will save this recipe and will make these tasty thighs again.

  11. Avatar photo
    Cassandra Bretka

    1:12 AM rocking these thighs in your tastey marinade again!! Definitely have to finish off with another rub of marinade when thighs come off bbq. Juicy!!

  12. OMG!! i was searching the web to find a low sodium recipe for chicken thighs and stumbled across your website. Am i glad i did, i had all the ingredients on hand and didn’t have to go to the store so i gave it a shot. The recipe is super tasty finger-licking good I enjoyed my dinner immensely thank you for making low sodium eating tasty, i will use this recipe often. I cut the low sodium soy sauce with half water and it was just fine. The sauce is excellent!

  13. I made these tonight!! Juicy, succulent, outstanding!! Going into my regular rotation!! A must try!! You won’t be disappointed!!

  14. Sometimes I get confused about whether a recipe calls for direct or indirect heat on the grill. Which would you use on this one? Thanks.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      I always set it over direct heat because I like the char, but if the heat is too strong and starts to burn the chicken, then I’ll scoot it over where it’s still hot but no direct flames. Hope this helps. 🙂

    1. Avatar photo
      Amanda Skaryak

      THIS CHICKEN WAS THE BEST!!!! Literally had a flavor explosion in my mouth. My kids ate ALL OF THEIR CHICKEN, which rarely happens! Thank you for sharing your recipe. This is a keeper! ❤️

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