Sticky Grilled Chicken Recipe

Introduction

This sticky grilled chicken recipe is packed with sweet and tangy flavors that caramelize beautifully on the grill. Using a simple marinade that doubles as a glaze, it delivers juicy, tender chicken thighs perfect for any barbecue or weeknight dinner.

Ingredients

• 700g (1.4lb) skinless, boneless chicken thighs
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup soy sauce (all purpose or light, NOT dark)
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 4 tsp Worcestershire sauce
• 4 garlic cloves, minced

Instructions

1. Step 1: In a large bowl, mix together ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic to make the marinade.
2. Step 2: Scoop out 1/2 cup of the marinade and set it aside to use as a glaze during cooking.
3. Step 3: Add the chicken thighs to the marinade and turn them well to coat thoroughly. Marinate in the fridge overnight, or at least 3 hours. You can also marinate for up to 48 hours or freeze for later use.
4. Step 4: Preheat your grill to medium heat and brush the BBQ grate with vegetable or canola oil to prevent sticking.
5. Step 5: Remove chicken from marinade, allowing any excess to drip off before placing it on the grill.
6. Step 6: Grill the chicken for about 4 minutes until nicely caramelized on the first side.
7. Step 7: Flip the chicken, brush generously with the reserved glaze, and cook for another 4 minutes.
8. Step 8: Flip the chicken again, brushing more glaze on both sides to build a sticky coating.
9. Step 9: Remove the chicken from the grill and transfer to a plate. Cover loosely with foil and let rest for 3 minutes before serving.
10. Step 10: Optionally, sprinkle with chopped parsley before serving for a fresh touch.
11. Step 11: If cooking stove-top, heat 1 tablespoon of oil in a non-stick pan over medium-high heat and cook chicken in batches. For oven cooking, try a sticky baked chicken recipe as an alternative method.

Tips & Variations

• Use light soy sauce instead of dark for a balanced flavor that isn’t too salty or overpowering.
• Marinate the chicken overnight whenever possible to maximize flavor and tenderness.
• For extra smoky flavor, add a small amount of smoked paprika to the marinade.
• If you don’t have a grill, a grill pan or broiler can be good alternatives.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the meat. The marinade can be frozen with the chicken prior to cooking for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can, but chicken breasts tend to dry out more easily. Reduce cooking time and avoid overcooking to keep the meat juicy.

Is it necessary to marinate overnight?

Marinating overnight is ideal for the best flavor and tenderness, but marinating for at least 3 hours will still produce great results.

Sticky Grilled Chicken Recipe

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★★★★★

4.6 from 105 reviews

• Author: Ethan
• Total Time: 3 hours 22 minutes (including minimum marination)
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Sticky Grilled Chicken recipe features tender, skinless boneless chicken thighs marinated in a rich, sweet-savory blend of ketchup, brown sugar, soy sauce, apple cider vinegar, and Worcestershire sauce. Grilled to caramelized perfection, the chicken is basted with a sticky glaze for an irresistible smoky, tangy finish. Perfect for BBQs, casual dinners, or meal prep, this recipe promises juicy, flavorful chicken with minimal effort.

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Ingredients

Scale 1x2x3x

Chicken

• 700g (1.4 lb) skinless, boneless chicken thighs

Marinade & Glaze

• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup soy sauce (all purpose or light, NOT dark)
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 4 tsp Worcestershire sauce
• 4 garlic cloves, minced

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Instructions

1. Prepare Marinade: In a large bowl, thoroughly mix ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic to create a smooth marinade.
2. Reserve Glaze: Scoop out 1/2 cup of the marinade mixture and set aside; this will be used later for basting the chicken as a sticky glaze.
3. Marinate Chicken: Place the chicken thighs in the remaining marinade, turning to coat all pieces evenly. Cover and refrigerate for a minimum of 3 hours, ideally overnight, up to 48 hours. Alternatively, the chicken can be frozen in the marinade for later use.
4. Preheat Grill: Before cooking, brush the grill grates with vegetable or canola oil to prevent sticking. Preheat the grill to medium heat.
5. Grill Chicken – First Side: Remove the chicken thighs from the marinade, allowing excess liquid to drip off. Place on the preheated grill and cook for about 4 minutes until the surface is nicely caramelized.
6. Grill Chicken – Second Side with Glaze: Turn the chicken over and brush generously with the reserved glaze. Cook for another 4 minutes, allowing the glaze to thicken and create a sticky coating.
7. Baste and Flip Again: Flip the chicken once more, brush with more glaze, then flip again and brush with glaze on the other side to build up a rich, sticky exterior.
8. Rest Chicken: Remove the grilled chicken from the BBQ and place on a plate. Loosely cover with foil and allow it to rest for 3 minutes to redistribute juices and finish cooking through.
9. Serving Suggestion: Serve sprinkled with fresh parsley for a hint of color and freshness. Pairs excellently with macaroni salad or your favorite sides.
10. Alternative Cooking – Stove and Oven: For stovetop cooking, heat 1 tbsp oil in a non-stick pan over medium-high heat and cook the chicken thighs in batches, following the same glaze basting process. For oven-baked variation, use the Sticky Baked Chicken recipe linked separately.

Notes

• Marinate chicken for at least 3 hours, ideally overnight, for the best flavor.
• Do not use dark soy sauce as it can overpower the flavor and change the color.
• Brush grill grates with oil to prevent chicken from sticking.
• Resting the chicken after grilling lets juices redistribute, keeping it juicy.
• Use the reserved marinade only as a glaze; do not use the leftover marinade as a sauce unless boiled thoroughly for safety.
• For stovetop cooking, cook in batches to avoid overcrowding the pan for even cooking and caramelization.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: sticky grilled chicken, chicken thighs, BBQ chicken, marinated chicken, glazed chicken, easy summer recipe