Sticky Asian Grilled Chicken Thighs
Chicken thighs are rubbed with a brown sugar spice rub that caramelizes the thighs in the most delightful way. Grilled on in-direct heat, they are basted with a simple, ginger and garlic infused Asian glaze.
- 1.75 pounds Chicken thighs, bone-in and skin on
- 2 green onions - thinly sliced
- 2 teaspoons sesame seeds
Brown Sugar Spice Rub
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Sticky Asian Glaze
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, fresh grated
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes or to taste
Preheat the barbecue grill to 350-400 degrees set up for indirect cooking.
Stir together the Brown Sugar Spice Rub.
Pat the rub all over the chicken thighs.
Place the rubbed chicken thighs, skin side up, on the side of the grill AWAY from the heat source and close the barbecue grill lid.
Cook the chicken undisturbed for 20-30 minutes.
Bring the Asian Glace ingredients to a simmer in a small sauce pan and cook for 5 minutes until the sauce reduces and thickens slightly.
Baste the tops of the chicken thighs with the Asian Glaze 4-5 times for remaining 20-30 minutes of cook time, keeping the lid closed in between saucing.
Cook the chicken until the interior is at least 165 degrees and the skin is caramelized and sticky. Additional cook time for the desired level of caramelization is acceptable,
Garnish with sliced green onions and sesame seeds.
-Barbecue grills can vary greatly. The temperature is easier to control and monitor on different models. Therefore, the cook time can also change according to model.
-As long as the internal temperature of the chicken reaches 165 degrees, the chicken can be considered done.
-Chicken thighs can be roasted beyond 165 degrees as they have a higher fat content that will continue to baste the meat as it cooks.
-Cook the chicken until the caramelization and stickiness level of the skin is at your desired degree.
-For a standard Weber Kettle with a charcoal chimney worth of coals resting on the opposite side of the chicken, I recommend cooking the chicken, covered for 30 minutes undisturbed. Then for another 30 minutes, still covered, except when frequently basting with the glaze.
Calories: 652kcal | Carbohydrates: 66g | Protein: 31g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 165mg | Sodium: 2062mg | Potassium: 479mg | Fiber: 1g | Sugar: 62g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg