Sticky Grilled Chicken

Sticky Grilled Chicken
Sticky Grilled Chicken is a delicious dish that everyone will love! It’s sweet, tangy, and super simple to make. The combination of flavors in the marinade gives the chicken a sticky glaze that caramelizes beautifully when grilled. Whether it’s for a weekend barbecue or a family dinner, this recipe is sure to impress.
Why Make This Recipe
Making Sticky Grilled Chicken is a great choice for many reasons. First, it’s made with easy-to-find ingredients, making it budget-friendly and convenient. Second, the marinade can be prepared ahead of time, allowing you to enjoy more time with your guests. Finally, grilling enhances the flavor and gives the chicken that delightful smoky taste that everyone adores. Plus, who doesn’t love a sticky glaze that makes every bite delightful?
How to Make Sticky Grilled Chicken
Follow these simple steps to create perfect Sticky Grilled Chicken.
Ingredients:
- 700g / 1.4lb chicken thighs (skinless boneless)
- 1/2 cup ketchup
- 1/3 cup brown sugar (packed)
- 1/4 cup soy sauce (all-purpose or light, NOT dark)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 4 tsp Worcestershire Sauce
- 4 garlic cloves (minced)
Directions:
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Mix Marinade in a large bowl.
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Scoop out 1/2 cup and reserve for basting ("Glaze").
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Add chicken to the marinade, turning to coat. Marinade overnight (minimum 3 hours, up to 48 hours, or freeze).
Grill:
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Brush the BBQ with vegetable or canola oil, then preheat to medium.
-
Pick up the chicken, allowing excess marinade to drip off.
-
Place on BBQ and cook for 4 minutes until nicely caramelized.
-
Turn chicken, then brush generously with the Glaze. Cook for another 4 minutes.
-
Flip the chicken, brush with more Glaze, then flip again and brush with Glaze.
-
Remove chicken onto a plate and cover loosely with foil.
-
Rest for 3 minutes before serving, sprinkled with parsley if using.
Stove/Oven:
- For the stove, follow up steps in a non-stick pan, heated to medium-high with 1 tbsp of oil (cook in batches if needed).
- For the oven, use a sticky baked chicken recipe instead.
How to Serve Sticky Grilled Chicken
Serve Sticky Grilled Chicken with your favorite sides. It pairs wonderfully with salads, rice, or grilled vegetables. You can sprinkle some fresh parsley or serve it alongside macaroni salad for a colorful display.
How to Store Sticky Grilled Chicken
To store any leftover Sticky Grilled Chicken, let it cool completely and then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just remember to thaw it in the fridge before reheating.
Tips to Make Sticky Grilled Chicken
- Marinating the chicken longer will enhance the flavor.
- Make sure to preheat the grill properly to get that perfect caramelization.
- Use a meat thermometer to check if the chicken has reached an internal temperature of 75°C (165°F) for safety.
Variation
If you want to spice things up, you can add a splash of chili sauce to the marinade for some heat. You might also try different herbs like thyme or rosemary for extra flavor.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they may need a little less cooking time to avoid drying out.
Q: Can I grill vegetables with the chicken?
A: Absolutely! Grilled vegetables like bell peppers, zucchini, and onions go beautifully with Sticky Grilled Chicken.
Q: What can I use instead of ketchup?
A: You could try barbecue sauce or a homemade tomato sauce if you prefer a different taste. Just be aware that it will change the flavor profile slightly.
With these easy steps and tips, you’ll be on your way to enjoying a mouthwatering Sticky Grilled Chicken meal in no time!

Sticky Grilled Chicken
Ingredients
For the Marinade
- 700 g 700g / 1.4lb chicken thighs (skinless boneless)
- 1/2 cup 1/2 cup ketchup
- 1/3 cup 1/3 cup brown sugar (packed)
- 1/4 cup 1/4 cup soy sauce (all-purpose or light, NOT dark)
- 2 tbsp 2 tbsp apple cider vinegar
- 2 tbsp 2 tbsp olive oil
- 4 tsp 4 tsp Worcestershire Sauce
- 4 cloves 4 garlic cloves (minced)
Instructions
Prepare Marinade
- Mix Marinade in a large bowl.
- Scoop out 1/2 cup and reserve for basting ('Glaze').
- Add chicken to the marinade, turning to coat. Marinade overnight (minimum 3 hours, up to 48 hours, or freeze).
Grill
- Brush the BBQ with vegetable or canola oil, then preheat to medium.
- Pick up the chicken, allowing excess marinade to drip off.
- Place on BBQ and cook for 4 minutes until nicely caramelized.
- Turn chicken, then brush generously with the Glaze. Cook for another 4 minutes.
- Flip the chicken, brush with more Glaze, then flip again and brush with Glaze.
- Remove chicken onto a plate and cover loosely with foil.
- Rest for 3 minutes before serving, sprinkled with parsley if using.