Sticky Grilled Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinate
1 d
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Total Time
1 d 20 mins
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Servings
4 - 5 people
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Calories
297 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Sticky Grilled Chicken
Description
This Sticky Grilled Chicken recipe starts by combining a marinade consisting of ketchup, packed brown sugar, light soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic. Half of this marinade is reserved as a glaze for basting. The boneless, skinless chicken thighs are coated in the marinade and left to soak up flavors overnight or at least several hours.
Grilling the chicken over medium heat involves a sequence of cooking and basting: initial searing to caramelize the exterior followed by multiple turns with generous brushing of the reserved glaze, creating a sticky and flavorful coating. This method allows the sugars and sauces to form a shiny, thick glaze sealing in moisture while imparting sweet, savory, and umami notes.
The recipe suggests alternatives to grilling such as cooking in a pan or baking in the oven if desired, referencing a baked chicken method for similar results. It also provides substitution ideas for many marinade components, including different sweeteners, vinegars, and sauces, along with suggestions for added spices or herbs to customize flavor.
Boneless thighs are preferred for their ability to caramelize in the marinade time frame; bone-in pieces require longer cooking and risk over-darkened glaze. The chicken rests after grilling to retain juices before serving, optionally garnished with parsley and served alongside classic barbecue sides.
Ingredients
- 700g/ 1.4lb chicken thighs , skinless boneless (Note 1)
Marinade / Glaze (Note 2 for subs):
- 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 minced, cloves
Instructions
- Mix Marinade in a large bowl.
- Scoop out 1/2 cup and reserve for basting ("Glaze").
- Add chicken, turn to coat. Marinade overnight (minimum 3 hours, up to 48 hours, or freeze).
Grill:
- Brush BBQ with vegetable or canola oil, then preheat to medium.
- Pick up chicken, allowing excess Marinade to drip off.
- Place on BBQ, cook 4 minutes until nicely caramelised.
- Turn chicken, then brush generously with Glaze. Cook 4 minutes.
- Flip, brush with more Glaze, flip again and brush with Glaze.
- Remove chicken onto plate, cover loosely with foil.
- Rest 3 minutes before serving, sprinkled with parsley if using. Pictured in post with Macaroni Salad!
Stove/Oven:
- Stove - follow up steps in a non stick pan, heated to medium high with 1 tbsp oil (cook in batches if needed).
- Oven - use this recipe: Sticky Baked Chicken
Notes
- Boneless, skinless chicken thighs work best as they caramelize well; bone-in take longer and risk over-darkening marinade.
- This marinade is flexible: ketchup can be swapped with BBQ sauce; brown sugar with honey or maple syrup; soy sauce with light soy or fish sauce (reduce amount); apple cider vinegar with other clear vinegars.
- Adding a pinch of black pepper, onion or garlic powder, hot sauce, or herbs such as oregano, paprika, cumin, or cayenne can modify flavor profile.
- After grilling, let chicken rest covered for 3 minutes to keep it moist.
- Alternative cooking methods include pan-cooking or baking using a similar marinade glaze technique.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297cal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 166mg | 55% |
| Sodium | 743mg | 31% |
| Potassium | 528mg | 11% |
| Sugar | 12g | 24% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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