Sticky Grilled Chicken

This Sticky Grilled Chicken is sweet, savory, and caramelized to perfection. Made with simple pantry staples, the marinade doubles as a basting glaze for an irresistible glossy finish right off the BBQ. Best with boneless chicken thighs and ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Minimum Marinating Time 4

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 297

Ingredients Equipment Method Notes

Ingredients

1.5 lb boneless skinless chicken thighs About 5 to 7 pieces. Chicken breast also works. Pound to even thickness before grilling.
0.33 cup ketchup Sub: BBQ sauce or tomato sauce.
2 tbsp soy sauce Use light or all-purpose only. Do not use dark soy sauce.
2 tbsp brown sugar, packed Sub: white sugar, 2 tbsp honey, or maple syrup.
4 tsp Worcestershire sauce Sub: extra splash of ketchup, soy sauce, and vinegar plus a pinch of black pepper.
1 tbsp apple cider vinegar Sub: white vinegar, white wine vinegar, or rice vinegar.
2 garlic cloves, minced Fresh garlic strongly recommended.
1 tbsp olive oil

Equipment

BBQ outdoor grill or grill pan
Basting Brush
Instant-read thermometer
Large bowl or zip-lock bag

Method

Mix all marinade ingredients together in a large bowl until fully combined: ketchup, soy sauce, brown sugar, Worcestershire sauce, apple cider vinegar, minced garlic, and olive oil. Stir well so the brown sugar begins to dissolve.
Before adding raw chicken, pour about one quarter of the marinade into a separate small bowl and set it aside for safe basting.
Add chicken thighs to the remaining marinade and coat each piece well. Cover and refrigerate for at least 4 hours, or up to 24 hours for the best flavor.
Preheat your BBQ or grill to medium heat. Do not use high heat as the sugars in the marinade will burn before the chicken cooks through.
Remove chicken from the marinade, letting excess drip off, and place on the grill. Cook for 4 to 5 minutes without moving to allow proper caramelization on the first side.
Flip the chicken and immediately baste the cooked side generously with the reserved marinade. Repeat the baste-flip pattern throughout cooking.
Continue grilling until the internal temperature reaches 165 degrees F (75 degrees C) and the chicken is deeply golden and sticky on both sides.
Rest the chicken for 3 to 5 minutes before serving for maximum juiciness.

Notes

No BBQ? Pan-fry on stovetop over medium heat or bake at 425 degrees F (220 degrees C) for 20 minutes, then broil 3 to 5 minutes to caramelize. Bone-in chicken pieces are not recommended as they take too long and the marinade darkens before the inside is fully cooked. For a quick marinade option, 30 to 60 minutes still adds great flavor. Baste more frequently to compensate.