recipetineats.com
Sticky Grilled Chicken
Prep Time
10m
Cook Time
10m
Total Time
20m
This sticky grilled chicken recipe features tender, skinless, boneless thighs marinated and glazed with a sweet and tangy ketchup, brown sugar, and soy sauce mixture. Grilled to perfection, the chicken is juicy with a delicious caramelized exterior that is sure to be a hit at any barbecue or family dinner.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
Marinade / Glaze (note 2 For Subs)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories586kcal29%
-
Fat24g1%
-
Saturated Fat5g0%
-
Carbohydrates34g1%
-
Fiber0g0%
-
Sugar29g1%
-
Protein55g2%
-
Cholesterol178mg8%
-
Sodium1,273mg63%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken - this marinade is best with boneless thigh because it caramelises perfectly in the time it takes for the chicken to cook. Bone-in chicken pieces take longer to cook by which time the marinade gets quite dark! Breast also works great - pound to even thickness, then about 3 minutes on each side. Finish by basting lots!
2. Marinade / Glaze- plenty of sub options here, this is a really flexible recipe:
Ketchup - Aussie tomato sauce, BBQ sauce or other similar sauces Brown Sugar- white sugar, or 2 tbsp honey, maple syrup, or any other sweet thing in similar liquid form Soy Sauce - light or all purpose soy sauce, don't use dark it will be too intense. Fish sauce would also work but reduce to 1 tbsp. Apple Cider Vinegar - sub with any clear(ish) plain vinegars eg plain white vinegar, white wine vinegar, rice vinegar, champagne vinegar etc. Worcestershire sauce - add 1/4 tsp black pepper then add an extra dash of all the other ingredients. A sprinkle of onion and/or garlic powder on the chicken before coating in sauce would also help. Add ins- dash if your favourite hot sauce wouldn't go astray! Pinch of herbs (mixed, oregano, thyme), cayenne pepper for heat, sprinkle of paprika for warmth, cumin or coriander for South-West edge.
3. Nutrition assumes half the marinade ends up discarded.
2. Marinade / Glaze- plenty of sub options here, this is a really flexible recipe:
Ketchup - Aussie tomato sauce, BBQ sauce or other similar sauces Brown Sugar- white sugar, or 2 tbsp honey, maple syrup, or any other sweet thing in similar liquid form Soy Sauce - light or all purpose soy sauce, don't use dark it will be too intense. Fish sauce would also work but reduce to 1 tbsp. Apple Cider Vinegar - sub with any clear(ish) plain vinegars eg plain white vinegar, white wine vinegar, rice vinegar, champagne vinegar etc. Worcestershire sauce - add 1/4 tsp black pepper then add an extra dash of all the other ingredients. A sprinkle of onion and/or garlic powder on the chicken before coating in sauce would also help. Add ins- dash if your favourite hot sauce wouldn't go astray! Pinch of herbs (mixed, oregano, thyme), cayenne pepper for heat, sprinkle of paprika for warmth, cumin or coriander for South-West edge.
3. Nutrition assumes half the marinade ends up discarded.