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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! 
Servings : 4 Serves
Prep Time 40 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Total Time 55 minutes


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


  • 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.


  • 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.


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 | Net Carbs: 25 g

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