When bone-in, skin-on chicken thighs are slow-grilled until tender and brushed with a sticky, sweet, spicy glaze, the result is irresistible: Sticky Asian Grilled Chicken Thighs. Get ready for caramelized, melt-in-your-mouth flavor.
These thighs are rubbed with a brown sugar spice mix that caramelizes beautifully on the grill. Cooked over indirect heat and basted with a ginger- and garlic-forward Asian glaze toward the end of the cook, they become sticky, slightly charred, and packed with balanced sweet-and-spicy flavor.
Grilling season is here. Slip on your sandals, relax on the patio, and let the grill do the work. This recipe is mostly hands-off: apply the rub, grill away from direct heat for a period, then baste repeatedly with the glaze until the skin is glossy and caramelized. It’s a family favorite that works equally well on thighs or wings.
- Rub the chicken thighs with the brown sugar spice rub.
- Cook over indirect heat, undisturbed, for 20–30 minutes.
- Baste the thighs 4–5 times during the second half of the cooking time.
- Have plenty of napkins ready—the glaze gets deliciously sticky and caramelized.
How to make Sticky Asian Grilled Chicken Thighs
Combine brown sugar with chili powder, garlic powder, cumin, smoked paprika, onion powder, and kosher salt to make the brown sugar spice rub. Pat the mixture onto the chicken thighs so they’re evenly coated.
Preheat your grill to 350–400°F and set it up for indirect cooking. On a gas grill, light only one burner and place the chicken over the unlit side. For a charcoal kettle, bank the coals to one side and place the chicken over the cooler side. Charcoal adds a nice smoky flavor, but either method works well.
Place the rubbed thighs skin-side up on the side of the grill away from direct heat. With the vents open and the lid closed, leave them undisturbed for 20–30 minutes.
While the chicken begins cooking, make the Sticky Asian Glaze. In a small saucepan combine soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, grated fresh ginger, minced garlic, and crushed red pepper flakes. Bring to a simmer and cook about 5 minutes until the sauce thickens slightly and becomes glossy.
After the initial 20–30 minutes, begin basting the thighs with the glaze. Baste 4–5 times over the next 20–30 minutes, closing the lid between brushings so the glaze can set, brown, and become sticky. The chicken is safe at an internal temperature of 165°F, though thighs tolerate higher temperatures and often remain juicier due to their higher fat content. Cook until the skin is caramelized to your liking.
On a standard Weber Kettle: I typically do 30 minutes undisturbed, then baste repeatedly for another 30 minutes with excellent results. Serve with steamed rice, and garnish with thinly sliced green onions and toasted sesame seeds.
If you try this recipe, please rate it and leave a comment to share how it turned out. I love hearing feedback and seeing photos of finished dishes.
Sticky Asian Grilled Chicken Thighs
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 fresh grated ginger
- 2 teaspoons sesame oil
- 2 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes (or to taste)
Instructions
- Preheat the grill to 350–400°F and set up for indirect cooking.
- Mix the brown sugar spice rub ingredients together.
- Pat the rub all over the chicken thighs.
- Place the thighs skin-side up on the side of the grill away from the heat source and close the lid.
- Cook undisturbed for 20–30 minutes.
- Meanwhile, bring the glaze ingredients to a simmer in a small saucepan and cook for about 5 minutes until slightly reduced and thickened.
- Baste the tops of the thighs with the glaze 4–5 times over the next 20–30 minutes, keeping the lid closed between basting to allow the glaze to set and caramelize.
- Cook until the internal temperature reaches at least 165°F and the skin is caramelized and sticky; additional time is fine if you prefer deeper caramelization.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Grill temperatures and cook times vary by model; monitor your grill and adjust as needed.
- Chicken is safe at 165°F, but thighs can be cooked a bit longer and remain juicy due to higher fat content.
- For a Weber Kettle using a full chimney of coals on one side, try 30 minutes covered undisturbed, then 30 minutes covered while basting frequently.
- Chicken wings can be substituted for thighs with great results.
Nutrition (per serving)
Enjoyed this recipe? Try it on wings or serve with rice, and share your results. I’d love to hear how it turned out!