Sticky Grilled Chicken
Chicken thighs soak up a sweet-and-savoury marinade that doubles as a shiny basting glaze. Grill until caramelised, then rest briefly before serving.
By Cookin' Kitchen
- Total: 20 minutes
- Makes: 4 people
Recipe
Sticky Grilled Chicken
Chicken thighs soak up a sweet-and-savoury marinade that doubles as a shiny basting glaze. Grill until caramelised, then rest briefly before serving.
Cookin' · https://cookin.club/recipes/sticky-grilled-chicken
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Makes
- 4 people
Ingredients
For 4 people
Chicken
Marinade / Glaze
Equipment
- Large bowl
- Barbecue
- Nonstick pan
- Plate
- Aluminum foil
Instructions
Marinade
Step 1: Mix the marinade in a large bowl.
Step 2: Scoop out 1/2 cup and reserve it for basting as the glaze.
Step 3: Add the chicken and turn to coat. Marinate overnight, for at least 3 hours and up to 48 hours, or freeze.
Grill
Step 4: Brush the barbecue with vegetable or canola oil, then preheat it to medium.
Step 5: Lift the chicken from the marinade and let the excess drip off.
Step 6: Place the chicken on the barbecue and cook for 4 minutes, until nicely caramelised.
Step 7: Turn the chicken and brush it generously with the glaze. Cook for 4 minutes.
Step 8: Flip the chicken, brush with more glaze, flip again and brush with glaze.
Step 9: Transfer the chicken to a plate and cover loosely with foil.
Step 10: Rest for 3 minutes before serving. Sprinkle with parsley if using.
Stovetop or oven
Step 11: For the stovetop, follow the grilling steps in a nonstick pan heated to medium-high with 1 tablespoon oil. Cook in batches if needed.
Step 12: For the oven, use the Sticky Baked Chicken recipe.
Notes
Ingredient swaps
For the ketchup, use tomato sauce or barbecue sauce.
For the brown sugar, use white sugar, or 2 tablespoons honey or maple syrup.
Use light or all-purpose soy sauce, not dark soy sauce. Fish sauce can be used instead; reduce it to 1 tablespoon.
Plain white, white wine, rice or champagne vinegar can replace the apple cider vinegar.
If omitting Worcestershire sauce, add 1/4 teaspoon black pepper and an extra dash of each of the other ingredients.
Optional additions include hot sauce, dried herbs, cayenne, paprika, cumin or coriander.
Nutrition per person
- Calories
- 297 kcal
- Fat
- 11 g
- Saturated fat
- 2 g
- Carbohydrates
- 14 g
- Sugar
- 12 g
- Protein
- 35 g
- Sodium
- 743 mg
- Cholesterol
- 166 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
The marinade also serves as the basting glaze, adding a glossy, sweet-and-savoury coating to the chicken. Reserve some before adding the chicken.
No barbecue? The recipe also gives stovetop directions. For the oven, use the separate Sticky Baked Chicken recipe.
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