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.
Servings: 4
Calories: 652kcal
Ingredients
- 1.75 pounds Chicken thighs, bone-in and skin on OR chicken wings
- 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
Instructions
- 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.
Video
Notes
-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.
-Chicken wings may be substituted for thighs with the same great results.
Nutrition
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