Grilled Chicken Thighs with Brown Sugar Glaze
Ingredients
FOR THE CHICKEN
- 8 boneless skinless chicken thighs, trimmed
- FOR THE BROWN SUGAR MARINADE/GLAZE
- 1/3 cup low sodium soy sauce
- 1/4 cup light brown sugar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon or to taste sriracha hot sauce
- 3 garlic cloves minced
- 1 teaspoon dried basil
- 1/4 teaspoon ginger powder
- fresh ground pepper to taste
Instructions
FOR THE CHICKEN
- Arrange chicken thighs in a large mixing bowl or dish and set aside.
FOR THE BROWN SUGAR MARINADE/GLAZE
- Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.
- Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade mixture over the chicken thighs.
- Cover and place chicken thighs in the fridge for 30 minutes, and up to 4 hours.
- When ready to cook, remove chicken from fridge and let sit in room temperature for 15 to 20 minutes.
- Preheat grill to medium-high heat; about 400F to 425F.
- Brush grill grates with oil.
- Remove chicken from marinade; discard marinade.
- Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.
- When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.
- Remove from grill and set aside, covered, for 5 minutes.
- Serve.
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