Sweet and Spicy Glazed and Grilled Chicken Thighs
These juicy, marinated Grilled Chicken Thighs are a summer staple! They’re infused with bold, sweet and spicy flavor then lightly charred until perfectly moist and tender.
Grilling chicken thighs couldn’t be any easier! They take just 20 minutes to cook after a quick 1 hour marinade. I love this recipe for barbecues and cookouts but it’s simple enough for a casual weeknight dinner too!
But simple doesn’t mean boring! These grilled chicken thighs are bursting with sweet, tangy, savory, and spicy flavors. And it’s all thanks to my mouthwatering, one-of-a-kind marinade.
If you need another delicious grilled chicken recipe, you have to try the Best Grilled Chicken Wings next!
Ingredients
I guarantee my grilled chicken thighs will be your new favorite grilling recipe! Dark meat is naturally juicier with a richer flavor than white meat, so chicken thighs on the grill is a no-brainer.
For the marinade, Red Gold Sriracha ketchup adds a zesty kick and depth of flavor. Brown sugar caramelizes during grilling, infusing the chicken with a rich sweetness. Soy sauce brings a savory umami note that ties it all together, with some seasoning to further enhance the marinade.
- Boneless skinless Chicken thighs
- Red Gold Sriracha ketchup
- Brown sugar
- Soy sauce
- Garlic powder
- Onion powder
- Salt (optional to taste)
- Pepper
- Red pepper flakes
See recipe card for quantities.
How to Grill Chicken Thighs
Begin by preparing your chicken thighs, ensuring they are clean. Then gather your Red Gold Sriracha ketchup, brown sugar, soy sauce, garlic powder, onion powder, salt, pepper, and red pepper flakes.
In a mixing bowl, combine these ingredients with a spoon or whisk until they form a marinade.
Now, place your chicken thighs in a gallon-size ziplock bag and pour in all but one cup of the marinade, reserving a portion for later.
Seal the bag tightly, removing any excess air, and massage the marinade into the chicken until each piece is thoroughly coated. For the best results, refrigerate the marinated chicken for at least one hour, or let it rest overnight.
When you’re ready to grill, preheat your stove or charcoal grill to medium heat, around 350°F. Grill the marinated chicken thighs for approximately 7-10 minutes per side, or until they reach an internal temperature of 165°F and the juices run clear.
Once cooked, remove the chicken from the heat and allow it to rest for at least 5 minutes before slicing and serving. This brief resting period allows the juices to redistribute, ensuring each bite is tender and succulent. Finally, enjoy your perfectly grilled chicken thighs!
Hint: Do not skip the marinade. It infuses the chicken with flavor and tenderizes the meat. If you don’t have 1 hour, 30 minutes will suffice.
Substitutions
- Marinade – You can swap the seasonings used in this recipe with my Grilled Chicken Marinade. It includes green bell peppers, parsley, garlic, red onion, tomatoes, red wine vinegar, olive oil, salt, and black pepper.
- Chicken – If you prefer bone-in chicken or white meat, feel free to use different cuts for this recipe. Just keep in mind that this alters the cooking time.
What to Serve with Grilled Chicken Thighs
- Pasta – If you’re grilling, it’s probably a hot day. I love serving grilled with a refreshing pasta salad like this Creamy Italian Pasta Salad or this Hawaiian Macaroni Salad.
- Salad – Keep it light with a classic salad like Kale Salad, Cobb Salad, or this Gdelicious Tomato Cucumber and Onion Salad.
- Grilled Veggies – While the grill is still hot, throw some vegetables on to make delicious Grilled Zucchini and Squash.
Equipment
For this recipe, I highly recommend using either a charcoal grill or gas grill. However, I do include instructions for the oven.
You’ll also need a mixing bowl and whisk or spoon for the marinade. Use tongs to flip the chicken thighs on the grill. Ensure your chicken is cooked to the safe temperature by using a meat thermometer.
Storage
Store leftovers in an airtight container once they’ve cooled down. They’ll keep in the fridge for up to 4 days.
Reheating: Reheat them in the oven or air fryer at 350°F until warmed through. Alternatively, use a microwave.
Freezing: For longer storage, freeze for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating.
Top tip
The best way to ensure your chicken isn’t undercooked or overcooked is to use an instant read thermometer. By inserting the thermometer into the thickest part of the thigh, you get a precise reading.
This not only guarantees that the chicken is safe to eat by meeting food safety standards, but also helps maintain its juiciness and flavor. This way, you avoid the dryness that comes with overcooking grilled chicken.
How Long to Grill Chicken Thighs
Boneless chicken thighs takes about 14-20 minutes total to grill over medium heat, depending on the size and thickness. In comparison, bone in chicken thighs require about 25-30 minutes to cook.
Using a meat thermometer is the best way to check for doneness. When the thickest part of the chicken reaches an internal temperature of 165°F, it’s ready.
FAQ
How much time to grill chicken thighs?
You can grill thighs in about 7-10 minutes per side. Because they are thinner than chicken breasts, thighs cook quicker. When in doubt, use a meat thermometer to determine doneness. They are done once they reach an internal temperature of 165°F.
Do you grill chicken thighs on direct or indirect heat?
Grill chicken thighs over direct heat to achieve a caramelized exterior and smoky flavor. Doing so allows the higher fat content of the thighs to render quickly, so the chicken is crispy on the outside while it remains moist and juicy at the center.
How to grill chicken on a gas grill?
Preheat your grill to medium heat, approximately 350°F. Then place the marinated chicken thighs directly on the grill grates and cook for about 7-10 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
More Delicious Grilled Recipes
Looking for other recipes like this? Try these:
Sweet and Spicy Glazed and Grilled Chicken Thighs
Ingredients
- 6 boneless skinless Chicken thighs
- 4 tablespoons Red Gold Sriracha ketchup
- 2 tablespoon Brown sugar
- 1 tablespoon Soy sauce
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt, optional to taste
- ½ teaspoon Pepper
- ½ teaspoon Red pepper flakes
Instructions
- Place your clean chicken thighs in a gallon size ziplock bag and set it aside.
- Now add your sriracha ketchup, brown sugar, soy sauce, garlic powder, onion powder, salt, pepper, and red pepper flakes to a bowl and use a spoon or a whisk and mix it up until everything is fully combined.
- Pour all but 1/4 cup of the mixture over the chicken in the ziplock bag. Remove any of the air and zip the bag up tight. Use your hands to massage the marinade into the chicken until every piece is coated.
- Place the chicken in the refrigerator for at least one hour, or overnight for the best flavor!
- Grill the chicken thighs over medium heat on the stove, or over a 350°F charcoal grill for about 7-10 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
- Remove the chicken from the heat and add the reserved glaze right over the top of the hot chicken. Now, let it rest for at least 5 minutes before cutting into it to serve. And enjoy!
Equipment
Food safety
- Most recipes suggest marinating meat and poultry for six to 24 hours. While it’s safe to marinate longer, leaving it in the marinade beyond two days may cause the fibers of the meat to break down, resulting in a mushy texture. Always marinate in the refrigerator, never at room temperature.
- Cook the chicken thighs to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don’t leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove.
So good
Recipe says, in part 3, add all but 1 cup into a bag with the chicken. All the ingredients combined doesn’t equal 1 cup and then you never tell us what to do with the reserve
Hey Glenn! Thanks for pointing that out, I corrected the instructions to help clarify those steps!