Succulent, savory, yet sweet, and cooked to a juicy perfection, these tender Grilled Chicken Thighs smothered with a brown sugar glaze are a must-try for any barbecue enthusiast.

Like our popular Spicy Sweet and Sticky Chicken Thighs, this recipe for grilled chicken is all about those 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?

 

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

With summer just around the corner, it’s the perfect time to explore new grilling recipes because the answer to the nightly question, “What’s for dinner?” is simple—grilled chicken! Pair the chicken with grilled corn, red cabbage coleslaw, and the best peach cobbler for a complete summer feast.

Why This Recipe Works

Chicken Thighs — When it comes to grilling or baking, boneless or bone-in chicken thighs steal the show every time. They’re not just easy to whip up; they’re like flavor sponges that soak up any deliciousness you throw their way.

Marinade Magic — When I concoct a marinade, it’s all about the combo of oils, vinegars, a drizzle of honey, and various sauces. These “wet” heroes, especially the acids, are the secret agents that carry all the savory, sweet, and spicy flavors deep into the chicken, ensuring every bite is as tasty as can be.

Simple Seasoning — With such a powerhouse marinade, the seasoning doesn’t need to be too loud. I go for a hint of pepper, a sprinkle of dried basil, and a touch of ginger powder. Trust me, it’s all you need to make those barbecue chicken thighs even better, whether you’re firing up the grill or opting for the oven.

Ingredients

Here’s what you’ll need to make your chicken thighs the most delicious ever! The combination of ingredients guarantees juicy, flavorful chicken every time. It works on chicken breasts, too! And wings and drumsticks.

• Boneless Skinless Chicken Thighs: Bone-in thighs can also be used, but you’ll have to adjust the cooking time accordingly because bone-in meat takes longer to cook. Chicken (any cut) is done when its internal temperature registers at 165˚F on a meat thermometer.
• Soy Sauce: I like to use low-sodium soy sauce because I can better control the flavors of the dish. You can also use Tamari for a gluten-free option or coconut aminos for a soy-free and lower-sodium choice.
• For the Marinade: In this recipe, the marinade, which also acts as a glaze, is made with a blend of ingredients designed to infuse the chicken with layers of flavor. Soy sauce provides the umami foundation, light brown sugar and honey meld together for sweetness, and olive oil ensures an even coating. Apple cider vinegar introduces a tang, complementing the heat from the sriracha hot sauce.
• Seasonings: Garlic powder (or fresh garlic), dried basil, and a hint of ginger powder sneak in some herby and spicy notes, with a dash of fresh ground black pepper to round it all off.

How to Grill Chicken Thighs

Grilling chicken thighs to perfection is easier than you think! Follow my simple steps to achieve juicy, flavorful thighs with a beautiful char every time.

1. Prep the chicken thighs. 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.
2. Make the marinade. Mix soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a bowl, set aside 1/3 cup of this marinade for later, and douse the chicken with the rest.
3. Marinate. Marinate the chicken thighs for a minimum of 30 minutes. However, if you can marinate them for up to 4 hours in the fridge, that would be even better!
4. Prep the grill. Preheat the grill to around 400˚F to 425˚F. Also, oil the grates before you start cooking.
5. Grill: Figuring out how long to grill chicken thighs can make all the difference in your barbecue game. Place the chicken thighs on the grill grates, aiming to cook them for about 11 to 15 minutes, depending on their size. Don’t forget to use a meat thermometer to ensure they’re just right. While boneless chicken thighs are fully cooked at 165˚F, I like to grill mine a tad longer, until they hit about 170˚F to 175˚F. I’ve found that the dark meat’s texture improves, becoming more tender when it goes slightly beyond the minimum safe temperature.
6. Oven Method: To make these glazed, bbq chicken thighs in the oven, preheat your oven to 425°F and bake them for about 20 to 25 minutes. Again, use a meat thermometer to check that the internal temperature has reached 165°F to make sure they are fully cooked and safe to eat.

Serving Suggestions

When serving glazed grilled chicken thighs, you’ll want sides that complement their sweet and savory flavors. Consider pairing them with a refreshing tomato and cucumber salad for a cool and crunchy contrast. Rosemary garlic mashed potatoes make for a cozy and creamy addition, while grilled asparagus provides a dang good smoky bite!

For a touch of sweetness, a side of maple roasted carrots would be perfect. Don’t forget warm, crusty bread or naan to soak up the delicious brown sugar glaze. 

More Grilling Recipes

• Grilled Lemon Chicken
• Grilled Asparagus
• Jack Daniel’s Grilled Steak
• Garlic Herb Grilled Potatoes in Foil
• Grilled Mediterranean Turkey Meatball Skewers