BBQ Chicken Thighs with Honey, Soy and Ginger Glaze

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.

Course bbq, bbq dinner, dinner

Cuisine British, European

Keyword BBQ, BBQ chicken, Chicken

Prep Time 15

Cook Time 25

Marinating Time 2

Servings Servings

Calories 510

Author Spooning & Forking

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