Sticky Asian Grilled Chicken Thighs


  • 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


  • 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.