Grilled Asian Chicken Thighs

Name: Grilled Asian Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs ((about 4 - 5 thighs)); 2 Tablespoons soy sauce; 2 Tablespoons rice vinegar; 1 Tablespoon sesame oil; 1 1/2 Tablespoons honey; 2 cloves garlic (, minced or finely grated); 1 inch piece fresh ginger (, minced or finely grated); 4 baby bok choy (, halved lengthwise); 1 Tablespoon oil; salt and pepper (, to taste)

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 Grilled 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.

Step 1: 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.

Marinated Asian chicken thighs cooking on a hot grill with charred grill marks.

Step 2: 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.

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.

FAQs

Can I marinate Asian chicken thighs overnight?

I recommend marinating these chicken thighs for 20 minutes and up to 12 hours. Since the marinade contains rice vinegar, letting the chicken sit too long can start to break down the texture and make it softer than you want. For the best flavor and texture, marinate earlier in the day and grill within 12 hours.

Can I bake Asian chicken thighs instead?

Yes! 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.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Check the internal temperature early and remove them from the grill once they reach 165°F.

Can I use bone-in chicken thighs?

Yes, but bone-in chicken thighs will need more time on the grill than boneless thighs. Cook until the thickest part reaches 165°F.

Serving Suggestions

Serve these Asian chicken thighs over coconut rice and a side of grilled bok choy for a classic pairing. Plain rice on the stovetop 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.