Sticky Grilled Chicken

The aroma of grilled chicken wafts through the air, invoking memories of summer barbecues and joyous gatherings. This Sticky Grilled Chicken recipe offers a deliciously sweet and tangy flavor that enhances the natural juiciness of the meat. With just a handful of ingredients and some easy preparation, it transforms simple chicken thighs into a mouthwatering dish in less than an hour.

Perfect for family dinners, weekend cookouts, or meal prep, this recipe can be made ahead of time and stored in the fridge or freezer for later enjoyment. You’ll find that the marinade works wonders, ensuring your chicken is flavorful and tender, making it a hit for any occasion.

Why You’ll Love This Recipe

• The marinade infuses the chicken with a perfect blend of sweetness and tang.
• Cooking the chicken on the grill adds a delightful smoky char.
• It can be made ahead, allowing for easy weeknight meals.
• The sticky glaze creates a mouthwatering finish that everyone loves.

What You’ll Need

Gather these simple ingredients for a delicious sticky grilled chicken.

For the Marinade

• 700g chicken thighs, skinless boneless (Note 1)
• 1/2 cup ketchup
• 1/3 cup brown sugar, packed
• 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

For best results, marinate overnight.

Substitutions & Swaps

• Use chicken breasts for a leaner option.
• Substitute maple syrup for brown sugar.
• White vinegar can replace apple cider vinegar.
• Garlic powder can be used instead of fresh garlic.

How to Make It

Create delicious sticky grilled chicken with these simple steps.

Mix the Marinade

In a large bowl, combine ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic. Stir until everything is well blended.

Reserve the Glaze

Scoop out 1/2 cup of the marinade and reserve it for basting later. This will be your glaze.

Marinate the Chicken

Add the chicken thighs to the bowl with the remaining marinade, turning to coat each piece well. Marinate in the refrigerator for a minimum of 3 hours or up to 48 hours. Alternatively, you can freeze the marinated chicken if planning to use it later.

Grill the Chicken

Preheat your grill over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken thighs for about 6-7 minutes per side, basting occasionally with the reserved glaze until the internal temperature reaches 165°F (75°C).

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave on medium for 3-4 minutes or until heated through.

Tips for Best Results

• Ensure the chicken is well-coated in marinade to enhance flavor.
• Use a meat thermometer for perfect doneness.
• Baste frequently during grilling for extra stickiness.
• Let the chicken rest for a few minutes before slicing to retain juices.

Serving Suggestions

• Pair with grilled vegetables for a complete meal.
• Serve alongside fluffy rice or quinoa to soak up the glaze.
• Enjoy with a fresh salad for a light and tasty option.