Sticky Grilled Chicken
A sweet and tangy grilled chicken dish with a delicious sticky glaze that caramelizes beautifully on the grill, perfect for barbecues and family dinners.
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.
Notes
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.