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Glazed garlic chili sesame chicken thighs in white baking dish, garnished with green onions and sesame seeds

Garlic Chili Sesame Chicken Thighs

Garlic chili sesame chicken thighs marinated in soy sauce, honey, brown sugar, chili paste, sesame oil, garlic, and ginger, grilled at 375-400°F with a two-zone setup, finished with a thickened cornstarch glaze for a sticky, caramelized shell.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs bone-in, skin-on chicken thighs
  • Salt and black pepper light seasoning
Marinade and Glaze
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1.5 tbsp sesame oil
  • 1.5-2 tbsp chili paste chili garlic sauce or sambal
  • 4 cloves garlic minced
  • 2 tsp fresh ginger grated
  • 1 tbsp sriracha optional
  • 1 tbsp ketchup
  • 1 tsp cornstarch mixed with 1 tbsp water for slurry
Garnish
  • 1-2 tbsp sesame seeds
  • 2-3 green onions sliced

Equipment

  • Grill (two-zone setup)
  • Instant-Read Thermometer
  • Small saucepan (for glaze)

Method
 

  1. Mix all marinade ingredients until combined. Reserve 1/2 cup in a separate container for the glaze.
  2. Pat chicken thighs dry. Season lightly with salt and pepper. Coat with remaining marinade and refrigerate 2-4 hours or overnight.
  3. Heat grill to 375-400°F with two-zone setup. Sear chicken skin-side down over direct heat for 4-5 minutes until crispy.
  4. Flip and move to indirect heat. Cook 20-25 minutes until internal temp reaches 175°F.
  5. Simmer reserved marinade. Stir in cornstarch slurry until thickened. Brush over chicken and return to direct heat 1-2 minutes per side to caramelize.
  6. Top with sesame seeds and sliced green onions. Optional squeeze of lime. Serve immediately.

Notes

Reserve marinade before marinating: Set aside 1/2 cup before the raw chicken touches it so the glaze stays uncontaminated.
175°F for thighs: Connective tissue in thighs does not break down until 175°F. At 165°F, thighs can be chewy near the bone.
Watch the final glaze pass: High sugar content means the glaze can go from caramelized to burnt in under a minute over direct heat.
Overnight marinating: Produces the deepest flavor penetration from the surface to the bone.

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