Sticky Asian BBQ Chicken Thighs

Grilled Asian BBQ Chicken breasts glazed with a shiny sauce, garnished with fresh cilantro leaves and chopped green onions, arranged on a white ridged platter.

5 from 7 votes

Sticky Asian BBQ Chicken Thighs

Sticky, sweet, and just a little spicy—these Asian BBQ chicken thighs are coated in a bold, glossy glaze with hoisin, honey, garlic, and five-spice. Total flavor bomb in every bite.

Course Main Course

Cuisine Asian

Keyword Sticky Asian BBQ Chicken Thighs, Sticky chicken thighs recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 399

Author Erren Hart

Ingredients

Asian BBQ Sauce

4 tablespoons hoisin sauce
2 tablespoons brown sugar light or dark
2 tablespoons honey
1 tablespoon finely grated ginger
1 tablespoon finely grated garlic
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons oyster sauce
2 tablespoons light soy sauce low sodium
2 teaspoons fish sauce
1 teaspoon Chinese five-spice powder

Chicken

6 skinless boneless chicken thighs

Optional Marinade

2 tablespoons Asian BBQ Sauce from above, cooled
1 tablespoon soy sauce low sodium
1 tablespoon neutral oil like vegetable or canola
1 teaspoon rice vinegar optional

US Customary - Metric

Instructions

Make the Sauce:

In a small saucepan, combine all sauce ingredients.
Cook over medium heat, stirring constantly, until the sugar is dissolved.
Let the mixture simmer for eight to ten minutes, until slightly thickened and glossy.
Remove from the heat and allow it to cool for ten minutes.
Transfer to a heat-safe jar or container. Store in the fridge for up to four days.

Optional Marinade:

In a medium bowl, mix together the cooled glaze, soy sauce, oil, and vinegar (if using).
Toss the chicken thighs in the marinade to coat.
Cover and refrigerate for at least thirty minutes, or overnight.
Pat the chicken dry before grilling.

To Cook – Outdoor Grill:

Preheat your grill to medium-high heat (about 400 degrees Fahrenheit).
Oil the grates and grill the chicken thighs for five to six minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
In the last two minutes of cooking, brush the chicken with the glaze.
Let the chicken rest for five minutes before serving.

To Cook – Indoor Grill or Grill Pan:

Preheat a grill pan over medium-high heat and lightly oil the surface.
Grill the chicken thighs for five to six minutes per side, until golden and cooked through.
Brush with the glaze during the final minutes of cooking.
Allow to rest for a few minutes before serving.

Notes

Erren’s Top Tips

Pat the chicken dry before cooking
This helps you get that golden sear and prevents steaming. Dry chicken = better texture and better flavor absorption from the glaze.

Brush the glaze on at the end
The sauce has sugar in it, which means it can burn if applied too early. Add it during the last 2 minutes on the grill to get that sticky finish without charring.

No grill? No problem.
A stovetop grill pan or even a cast iron skillet works great. You still get that caramelized crust—just make sure your pan is hot.

Marinate if you can, skip if you must
A 30-minute soak in the marinade deepens the flavor, but if you’re short on time, you can still get tons of flavor just by brushing on that glossy glaze.

Keep a meat thermometer handy
Asian BBQ Chicken thighs are done at 165°F. Checking helps you avoid overcooking, especially if you're new to grilling.

Use a microplane for the garlic and ginger
Grating them super fine helps them melt into the sauce and gives you a smooth, even texture with zero chunks.

Storage & Freezing Instructions

Fridge:
Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little extra sauce if needed.

Freezer:
Freeze fully cooked and cooled chicken thighs for up to 2 months. To freeze, wrap individually or store in a freezer-safe bag with a bit of sauce to keep them moist. Thaw overnight in the fridge before reheating.

Reheating Tip:
Reheat on low heat, covered, and add a spoonful of water or sauce to keep the chicken juicy. Avoid high heat, which can dry it out quickly.

Nutrition