Glazed Chicken Thighs Built for the BBQ
I always keep a pack of skin-on, bone-in chicken thighs in the fridge through barbecue season. They’re cheap, full of flavour, and much more forgiving than breasts over the coals. When I want to change things up from the usual lemon and herb, this soy-honey-ginger glaze is what I go for. It’s sweet and salty, a bit sticky, with a warm kick from fresh ginger and garlic.
The marinade doubles as a glaze. I let the thighs sit in it for a good few hours, then use the leftover liquid to baste during cooking. You get charred edges, golden skin, and a sweet-savoury finish that works with just about anything on the side. It’s not meant to be fancy, just solid barbecue food that delivers.
I usually cook these over a medium-hot barbecue, moving them around as needed to avoid flare-ups. The fat under the skin drips down and makes a bit of smoke, which adds to the flavour. It’s the sort of dish that gets eaten straight from the board before I’ve even set the table.
Why Chicken Thighs Work Better on the BBQ
Thighs have more fat than breast meat, which makes them far more forgiving over open heat. The skin crisps up beautifully if you leave it alone, and the dark meat stays juicy even if you overshoot a few degrees.
Marinades stick to the skin better than they do to smoother cuts. That means more flavour where it matters. You also don’t need to worry about drying them out while chasing grill marks—just let them cook low and slow with a few turns.
Best BBQ Sides to Serve with Glazed Chicken Thighs
These thighs go well with charred spring onions, grilled peppers, or even pineapple rings if I’m leaning into the sweetness. I’ve also served them with sticky rice or a cold noodle salad with sesame dressing.
Something sharp like pickled cucumbers or a quick vinegar slaw helps balance the glaze.
BBQ Cooking Tips for Juicy Chicken
- Always start with skin side down. It crisps best with direct heat.
- Don’t overcrowd the grill. Give each piece room.
- If your BBQ runs hot, use the cooler side more than the hot one.
- Use a thermometer. Thighs should hit 74°C at the thickest part.
- Resting keeps them juicy and gives the skin a minute to settle.
BBQ Chicken Thighs with Honey, Soy and Ginger Glaze
Ingredients
- 8 Chicken Thighs bone in, skin on
- 1 tbsp Sunflower oil
For the marinade/glaze
- 3 tbsp Soy Sauce light
- 2 tbsp Runny Honey
- 2 cloves Garlic
- 2 tsp Ginger Fresh, grated
- 1 tsp Sesame Oil
- 1 tsp Rice Vinegar
- 1 tbsp Water
- ½ tsp Black pepper ground
Instructions
- In a large bowl or zip-top bag, mix the soy sauce, honey, garlic, ginger, sesame oil, vinegar, water, and pepper. Reserve 3 tablespoons of the marinade in a separate bowl for basting later. Add the chicken thighs to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 2 hours and up to 6. Take them out of the fridge 20 minutes before cooking.
- Set Up the BBQ. Prepare a medium heat BBQ with a two-zone setup—coals on one side, no coals on the other. Clean and oil the grill grates. You’re aiming for around 200°C. Let the thighs drain off excess marinade before placing them on the grill. You want the skin to sear, not burn.
- Start the chicken skin-side down over the hot side of the grill. Cook for 4–5 minutes until the skin is crisp but not blackened. Move to the cooler side, flip, and brush with some of the reserved marinade. Close the lid and cook for 20–25 minutes, turning and basting every 5–7 minutes, until the internal temperature hits 74°C. Keep an eye on flare-ups from the fat. If things get too smoky, shift the chicken around or use a drip tray under the cool zone.
- Rest and Serve. Transfer the thighs to a board or platter. Rest under foil for 5 minutes before serving. I usually leave them whole so people can cut their own, but they’re also good chopped into chunks and tossed into a salad or grain bowl.
Nutrition
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