Sweet and Spicy Glazed and Grilled Chicken Thighs

close up view of grilled chicken thighs plated

5 stars (1 review)

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.

Course Chicken

Cuisine American

Keyword barbecue, bbq, chicken, chicken thighs, cookout, grilling

Prep Time 1

Cook Time 20

Total Time 1 20

Servings chicken thighs

Calories 220kcal

Author Tamara J.

Equipment

Reynolds Wrap Heavy Duty Aluminum Foil, 130 Square Feet
Sriracha Hot Chili Sauce Ketchup
Ziploc Storage Bags with New Grip 'n Seal Technology, For Food, Sandwich, Organization and More, Quart, 80 Count
imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives High Carbon German Stainless Steel Sharp Paring Knife with Ergonomic Handle
Wood Cutting Board Set - Bamboo Cutting Board with Juice Groove - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables | Heavy Duty Serving Tray w/Handles (3)
Large, Heavy Duty BBQ Grill Tools Set - 4 Piece Stainless Steel Barbecue Grilling Accessories with Portable Case, Spatula, Tongs, Basting Brush and Fork

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!

Nutrition