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Asian Inspired Grilled Chicken Thighs

Jen Paleracio
Delicious and Easy to make. Chicken thighs marinated in soy sauce, vinegar, garlic, ginger, honey, oyster sauce, and ground pepper. Grilled until golden brown.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Chinese, Filipino, Japanese

Equipment

  • Cast Iron Grilling pan
  • Tongs
  • Mixing bowl
  • Serving platter
  • Measuring spoons

Ingredients
  

  • 2 pounds boneless chicken thighs
  • 1/4 cup soy sauce
  • 2 tablespoons vinegar, apple cider or rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 3 tablespoons oyster sauce
  • 2 grated garlic cloves
  • 1 teaspoon grated or thumb-grated size ginger
  • 1/2 teaspoon black pepper or red chili pepper flakes

Instructions
 

  • PREP THE CHICKEN: Clean the chicken: Rinse the chicken under cold running water and pat them dry with paper towels. Make sure to remove excess fat or skin. Score the chicken thighs by making shallow cuts on the surface of the meat. This will help the marinade penetrate the meat and infuse it with flavor. See NOTE #1
  • MARINATE THE CHICKEN: Place the chicken in a large bowl, add soy sauce, vinegar, brown sugar, honey, oyster sauce, grated garlic, grated ginger, and ground pepper, then toss to coat the chicken with the marinade. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight. See NOTE #2
  • GRILL THE CHICKEN: Preheat your grill to medium-high heat (if using a cast iron grill pan, add neutral oil). Remove the chicken thighs from the marinade and shake off any excess. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165ºF. See NOTE #3
  • SERVE: Once the chicken is cooked remove it from the grill pan and allow it to rest for a few minutes before cutting. This will help the juices redistribute throughout the meat, resulting in a more tender and juicy final product. Serve with your favorite side dishes. See NOTE #4

Video

Notes

NOTE #1: When using the outside grill remember to remove any excess fat or skin from the chicken thighs, as this can cause flare-ups on the grill and result in uneven cooking. 
 
NOTE #2: You may want to marinate the chicken beforehand to infuse it with flavor and tenderize the meat. If you don't have fresh garlic you can use garlic powder. However, for the ginger, I always use fresh. Fresh ginger has a more intense and complex flavor profile than powdered ginger. This means that it can add a deeper, more nuanced flavor to your marinade. Lastly, fresh ginger contains enzymes that can help to tenderize the meat, making it more succulent and juicy. 
 
NOTE #3: When grilling the chicken, keep a close eye on it to prevent burning. Chicken thighs typically take about 8-10 minutes per side to cook through, but it can vary depending on the thickness of the meat. Use a meat thermometer to check that the internal temperature of the chicken has reached 165ºF before removing it from the grill.
 
NOTE #4: Consider serving the chicken with flavorful dipping sauce or glaze made with ingredients like soy sauce, honey, garlic, and ginger. To balance out the richness of the chicken, consider serving it alongside more fresh vegetables like steamed broccolini or bok choy. Garnish with some chopped scallions, sesame seeds, or chopped peanuts. 
 
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Keyword Asian cuisine, barbecue, bbq, chicken thighs, cilantro, garlic, gilling tips, ginger, grilled chicken, honey, marinade, rice vinegar, scallions, sesame oil, soy sauce