Description

Meet your new grilling obsession — Sweet & Savory Grilled Chicken Thighs! Juicy, sticky, smoky, and kissed with just the right balance of salt and sweetness, these chicken thighs are pure backyard bliss. The soy sauce and brown sugar marinade caramelizes beautifully on the grill, creating a glaze so irresistible, guests will hover by the grill for seconds. Perfect for summer cookouts or cozy weeknight dinners, this foolproof recipe is about to become your most-requested dish.

Ingredients

Scale

3–4 lbs boneless, skinless chicken thighs
1 cup soy sauce (or tamari/coconut aminos for gluten-free)
1 cup brown sugar (dark for richer flavor)
1 tbsp minced garlic (about 3–4 fresh cloves)
2 tbsp white vinegar (or apple cider vinegar/lemon juice)

Optional Add-Ins:

1–2 tbsp Gochujang for spice
½ cup crushed pineapple for tropical sweetness
2 tbsp chopped fresh herbs for a fresh twist

Instructions

Make the Marinade: In a bowl, whisk soy sauce, brown sugar, garlic, and vinegar until sugar dissolves. Taste and adjust.
Marinate: Add chicken thighs to a large zip-top bag. Pour in the marinade, seal, and refrigerate for at least 6 hours (overnight = perfection).
Preheat Grill: Bring chicken to room temperature. Heat grill to medium-high (400–450°F).
Grill: Remove chicken from marinade and let excess drip off. Grill 6–8 minutes per side until charred and glossy, reaching 165°F internally.
Rest: Let chicken rest 5 minutes before serving — it keeps every bite juicy and tender.

Notes

Don’t flip too often — let it sear!
If sauce burns, lower the heat slightly.
For oven-baked version: Bake at 400°F for 20–25 mins, then broil for a caramelized finish.

Nutrition

Calories: 290cal Per Serving
Fat: 14g
Protein: 28g