Sticky Asian Grilled Chicken Thighs
Ingredients
- 4.38 pounds Chicken thighs, bone-in and skin on OR chicken wings
- 5 green onions – thinly sliced
- 5 teaspoons sesame seeds
Brown Sugar Spice Rub
- 1.25 cup brown sugar
- 1.25 teaspoon kosher salt
- 1.25 teaspoon chipotle chili powder
- 1.25 teaspoon smoked paprika
- 1.25 teaspoon onion powder
- 1.25 teaspoon garlic powder
- 1.25 teaspoon cumin
Sticky Asian Glaze
- 1.25 cup soy sauce
- 0.83 cup brown sugar
- 0.63 cup honey
- 2.5 tablespoon rice wine vinegar
- 2.5 tablespoon ginger, fresh grated
- 5 teaspoons sesame oil
- 5 cloves garlic, finely minced
- 0.63 teaspoon crushed red pepper flakes or to taste
Instructions
-
Preheat the barbecue grill to 350-400 degrees set up for indirect cooking.
-
Stir together the Brown Sugar Spice Rub.
-
Pat the rub all over the chicken thighs.
-
Place the rubbed chicken thighs, skin side up, on the side of the grill AWAY from the heat source and close the barbecue grill lid.
-
Cook the chicken undisturbed for 20-30 minutes.
-
Bring the Asian Glace ingredients to a simmer in a small sauce pan and cook for 5 minutes until the sauce reduces and thickens slightly.
-
Baste the tops of the chicken thighs with the Asian Glaze 4-5 times for remaining 20-30 minutes of cook time, keeping the lid closed in between saucing.
-
Cook the chicken until the interior is at least 165 degrees and the skin is caramelized and sticky. Additional cook time for the desired level of caramelization is acceptable,
-
Garnish with sliced green onions and sesame seeds.