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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Preheat Grill: Before cooking, brush the grill grates with vegetable or canola oil to prevent sticking. Preheat the grill to medium heat.
- 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.
- 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.
- 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.
- 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.
- Serving Suggestion: Serve sprinkled with fresh parsley for a hint of color and freshness. Pairs excellently with macaroni salad or your favorite sides.
- 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
