Name: Sweet & Savory Grilled Chicken Thighs
Prep time: 10 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ lbs boneless skinless chicken thighs; ¼ cup soy sauce; 3 Tbsp honey; 2 Tbsp brown sugar; 2 Tbsp olive oil; 3 cloves garlic, minced; 1 Tbsp grated fresh ginger (optional); 1 Tbsp apple cider vinegar or rice vinegar; ½ tsp black pepper; Optional: ¼ tsp red pepper flakes or a dash of hot sauce for heat

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare yet tastes like something that’s been marinating all day in flavor. The combination of honey, soy sauce, and garlic gives the chicken a beautiful, sticky glaze when grilled, while the vinegar adds just enough tang to keep it balanced. It’s versatile enough for a casual family dinner or a backyard BBQ, and it works just as well on a grill pan or in the oven if I don’t feel like firing up the outdoor grill.

Sweet & Savory Grilled Chicken Thighs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs boneless, skinless chicken thighs
¼ cup soy sauce
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger (optional)
1 tablespoon apple cider vinegar or rice vinegar
½ teaspoon black pepper
Optional: ¼ teaspoon red pepper flakes or a dash of hot sauce for heat

Directions

Prepare the marinade: In a bowl, I whisk together soy sauce, honey, brown sugar, olive oil, garlic, ginger (if using), vinegar, black pepper, and red pepper flakes (if I want a little spice).
Marinate the chicken: I place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Then I seal the bag and refrigerate for at least 1 hour—though I prefer letting it sit overnight when I have time for deeper flavor.
Preheat the grill: I heat my grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
Grill the chicken: I remove the chicken from the marinade, letting the excess drip off, and discard the used marinade. I grill the thighs for about 5–7 minutes per side (depending on their thickness) until they’re nicely charred and cooked through. The internal temperature should reach 165°F (74°C).
Rest and serve: Once grilled, I let the chicken rest for a few minutes before slicing or serving. For a finishing touch, I like to sprinkle chopped green onions or sesame seeds on top.

Servings and timing

This recipe makes about 4 servings and takes around 1 hour total, including marinating time (though I often let it sit longer for more flavor). The cooking itself only takes about 15 minutes on the grill, making it great for quick meals.

Variations

When I want extra heat, I double the red pepper flakes or add a teaspoon of sriracha.
I sometimes swap chicken thighs for drumsticks or chicken breasts, adjusting the cooking time as needed.
For a lighter version, I reduce the sugar slightly and use low-sodium soy sauce.
To give it a tropical twist, I add a splash of pineapple juice or grated zest of lime to the marinade.
If I’m cooking indoors, I use a grill pan or bake the chicken at 425°F until fully cooked and glazed.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze it for up to 2 months. To reheat, I warm it gently in a skillet over medium heat or in the microwave, brushing on a bit of reserved marinade (that hasn’t touched raw chicken) to restore moisture.

FAQs

Can I marinate the chicken too long?

Yes, if the marinade contains vinegar or citrus, I avoid marinating for more than 24 hours or the chicken can become too soft.

What kind of grill works best?

I use an outdoor gas or charcoal grill for the best smoky flavor, but a grill pan on the stove works just as well for indoor cooking.

How do I prevent the chicken from sticking to the grill?

I make sure the grates are well-oiled and the grill is fully preheated before placing the chicken on it.

Can I make this with bone-in thighs?

Absolutely! I just grill them over indirect heat for a bit longer (about 10–12 minutes per side) until they reach 165°F internally.

What sides go well with this dish?

I love serving these thighs with grilled vegetables, rice, coleslaw, or a simple cucumber salad. The sweetness of the glaze pairs beautifully with fresh, light sides.

Sweet & Savory Grilled Chicken Thighs

Conclusion

I love how these Sweet & Savory Grilled Chicken Thighs turn simple ingredients into something special. The marinade infuses the meat with deep flavor, and the grill caramelizes it into a delicious, sticky glaze. Whether I’m cooking for family, friends, or just myself, this recipe always delivers juicy, flavorful chicken that tastes like it came straight off a restaurant grill.