Ingredients
Equipment
Method
- Pat chicken thighs dry with paper towels. Season lightly with salt on both sides. In a bowl, whisk together all marinade ingredients until smooth. Reserve 3 tablespoons in a separate bowl for glazing later.
- Place chicken in a zip-top bag or dish. Pour remaining marinade over chicken. Rub thoroughly, working marinade under the skin when possible. Refrigerate for at least 2 hours, preferably overnight (8 to 12 hours). Remove from refrigerator 20 to 30 minutes before grilling.
- Preheat grill to 300 to 350°F for direct heat cooking. Clean and oil the grates.
- Place chicken thighs skin-side down on hot grates. Close lid. Cook for 12 to 15 minutes without moving until skin is crispy and releases naturally from grates.
- Flip chicken to meat side. Reduce grill temperature to 275°F. Close lid and cook for 10 to 12 minutes until internal temperature reaches 170 to 175°F.
- Brush reserved glaze on all surfaces of chicken. Flip to skin-side up. Continue cooking and glazing for 5 to 8 minutes until internal temperature reaches 185°F. The glaze should be thick, sticky, and caramelized.
- Remove from grill. Rest for 5 minutes uncovered. Garnish with green onions and sesame seeds. Serve immediately.
Nutrition
Notes
Don't flip the chicken until the skin releases naturally from the grates. Forcing it early tears the skin. The two-temperature method (starting hotter, then reducing) prevents the sugars from burning while ensuring crispy skin and tender meat.
Reserve marinade before it touches raw chicken. Never use marinade that contacted raw meat as a glaze unless you boil it first.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 to 12 minutes. The glaze will soften when cold but firms back up when reheated.