Give this grilled chicken thighs recipe a try for an easy meal that turns out perfectly juicy and flavorful! The savory, sweet brown sugar glaze is what makes the chicken amazing!
Arrange the chicken thighs in a large mixing bowl or baking dish and set aside.
Whisk the 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, brush the grill grates with oil and preheat the grill to medium-high heat; about 400˚F to 425˚F.
Remove the chicken from the marinade; discard the marinade.
Place the chicken thighs 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.
Marinade: A good marinade adds flavor and helps 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: 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.
Storage: If you have any leftover chicken, place it in an airtight container and refrigerate it for up to 3 days.
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