Juicy, sticky, and perfectly charred, these grilled Asian chicken thighs are made with a simple honey, garlic, and soy marinade and on the table in under 30 minutes.

Close up of Asian chicken thighs with chili crunch, sesame seeds and grilled bok choy over white rice.

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Asian Grilled Chicken Thighs

These grilled Asian chicken thighs are one of those low-effort dinners that still feel full of flavor. The quick marinade uses soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger, so every bite has that sweet, savory, tangy balance without needing a long prep time.

Marinate the grilled chicken thighs for just 20 minutes, or let it sit longer if you want to get ahead earlier in the day. I love serving it over white rice with grilled bok choy, green onions, sesame seeds, and a spoonful of chili crunch for an easy summer dinner.

Ingredients Notes

Ingredients for Asian chicken thighs including chicken, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger and baby bok choy.

Find the full printable recipe with specific measurements below.

  • Boneless, skinless chicken thighs: I prefer to use chicken thighs for this recipe as they stay juicy on the grill and have more flavor than breasts. They’re also more forgiving if they cook a minute or two longer.
  • Soy sauce and rice vinegar: The savory, salty base of the marinade. The vinegar also adds a mild tang and helps to tenderize the chicken.
  • Sesame oil: Adds that distinctive nutty, toasty flavor. A little goes a long way!
  • Honey: For sweetness and to create that gorgeous sticky, caramelized glaze.
  • Fresh garlic and ginger: Freshly minced or grated makes a real difference here. They give the dish a brighter and aromatic flavor than dried.
  • Baby bok choy (optional): Halved, brushed with oil, and grilled alongside the chicken for a simple, slightly charred side!

How to Make Asian Chicken Thighs

Combine the ingredients for the marinade in a zip-top bag. Add the chicken thighs, seal the bag, and toss and turn to coat each piece well.

Let that sit and marinate for at least 20 minutes at room temperature. If any longer (up to 12 hours), keep it in the fridge.

Chicken thighs marinating in a soy sauce, honey, garlic and ginger marinade inside a zip-top bag.
Marinated Asian chicken thighs cooking on a hot grill with charred grill marks.

Preheat the grill to medium-high, about 400°F. Transfer the chicken from the bag to the hot grates to grill for 10 minutes, flipping halfway. Once the internal temperature is 165°F and the outside is charred and caramelized, remove the chicken thighs from grill and rest for 5 minutes before slicing.

If grilling the bok choy, brush the halves with oil, season with salt and pepper, and grill for 2-3 minutes per side. Enjoy!

Baby bok choy grilling until lightly charred and tender.
Grilled Asian chicken thighs and bok choy served over fluffy white rice with green onions and sesame seeds.

To bake instead: This recipe works for baked chicken thighs as well. Arrange the marinated chicken thighs in a single layer in a baking dish or on a sheet pan. Bake at 425°F for 20 to 25 minutes, or until the internal temperature reaches 165°F. For extra caramelization, broil for the last 2 to 3 minutes.

Recipe Tips

  • Don’t skip the rest. Letting the grilled chicken rest for 5 minutes before cutting keeps the juices inside the meat where they belong. Cut too early, and they run right out!
  • Marinate longer when you can. Twenty minutes gets you great flavor, but if you have time, an overnight marinade in the fridge is even better.
  • Watch for a high flame. The honey in the marinade can cause the grill to flare up. If this happens, move chicken to a cooler part of the grill until it settles (indirect heat).
  • Pat the chicken dry before grilling. Pat with a paper towel to remove excess marinade for a better sear rather than steam.

Serving Suggestions

Serve these Asian chicken thighs over coconut rice and a side of grilled bok choy for a classic pairing. Plain steamed jasmine rice is just as good! Top with thinly sliced green onions, a sprinkle of sesame seeds, and a spoonful of chili crunch if you like a little heat.

Asian chicken thighs served over white rice with grilled bok choy, green onions, sesame seeds and chili crunch.

More Asian inspired recipes include sweet and sour chicken, Thai basil chicken and honey sesame chicken.

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Close up of Asian chicken thighs with chili crunch, sesame seeds and grilled bok choy over white rice.

Asian Chicken Thighs

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinate Time: 20 minutes
Total Time: 55 minutes
Servings: 4
Juicy, sticky, and perfectly charred, these grilled Asian chicken thighs are made with a simple honey, garlic, and soy marinade and on the table in under 30 minutes.
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Ingredients 

  • 1 ½ pounds boneless, skinless chicken thighs (about 4 – 5 thighs)
  • 2 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon sesame oil
  • 1 ½ Tablespoons honey
  • 2 cloves garlic , minced or finely grated
  • 1 inch piece fresh ginger , minced or finely grated

For serving: cooked white rice, chili crunch, green onions or sesame seeds

Grilled Bok Choy (optional)

  • 4 baby bok choy , halved lengthwise
  • 1 Tablespoon oil
  • salt and pepper , to taste

Instructions

  • Marinate chicken: In a large zip-top bag, add 2 Tablespoons soy sauce, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 1 1/2 Tablespoons honey, 2 cloves garlic and minced ginger. Add the chicken thighs and marinate for 20 minutes, but up to 12 hours for more flavorful chicken.
  • Preheat: Preheat the barbecue to medium high, or about 400°F.
  • Grill chicken: Remove chicken from marinade and place on the hot grill. Cook for 5 minutes on each side, or until the temperature is 165°F. Let chicken rest for 5 minutes.
  • Grill bok choy: Optionally, brush the bok choy with oil and season with salt and pepper. Grill 2 -3 minutes on each side. It will be slightly charred and tender.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store leftover chicken thighs in an airtight container in the fridge for up to 3 days.
Once cooled, they can also be frozen in a freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet over medium heat or in the microwave in 60-second intervals until warmed through.

Nutrition

Calories: 313kcal, Carbohydrates: 10g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 162mg, Sodium: 729mg, Potassium: 453mg, Fiber: 1g, Sugar: 8g, Vitamin A: 5069IU, Vitamin C: 51mg, Calcium: 145mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.