This site runs ads and generates income from affiliate links. Read my disclosure policy.
These delicious Sticky Asian BBQ Chicken Thighs are coated in a rich, flavorful glaze and ready in just 30 minutes. Serve with homemade fried rice for a delicious meal.
Know Before You Scroll
Sticky, sweet, savory, and a little smoky. Think hoisin glaze meets honey-garlic magic with a hint of five-spice warmth. Big flavor in every juicy bite.
Easy. You’ve got this! Just a quick sauce, a hot grill (or pan), and a little attention during cooking.
Hoisin sauce, brown sugar, honey, finely grated ginger, finely grated garlic, Shaoxing wine or dry sherry, oyster sauce, light soy sauce, fish sauce, Chinese five-spice, chicken thighs, neutral oil, rice vinegar (optional).
Small saucepan, bowl for marinating, whisk or spoon, grill or grill pan, tongs, meat thermometer (helpful, but not required).
Pat your chicken dry before grilling so it gets a nice sear. Brush the glaze on during the last few minutes to keep it from burning.
Skip the marinade and go straight to grilling—just brush on the glaze at the end for all the sticky-sweet goodness in less time.
No Shaoxing wine? Use dry sherry or even mirin. Out of oyster sauce? A little extra soy sauce plus a dab of miso or Worcestershire will do the trick.
Sticky, Sweet, Grilled Perfection
These Sticky Asian BBQ Chicken Thighs have been through a lot of testing in my kitchen. I tried making them in the oven—too soggy. I went full marinade with zero glaze—good, but missing that glossy, finger-licking finish. I even tested a quick stir-fry version, and honestly? It just didn’t hit. What finally won me over was a combo: juicy grilled chicken, plus a rich, thick hoisin-based glaze brushed on at the end for that sticky, caramelized finish. It’s fast, bold, and packed with sweet-savory flavor that clings to every bite. And yeah… it’s totally weeknight doable.
Ingredient Notes
Boneless, skinless chicken thighs are perfect for a quick and easy cook.
Chicken thighs on the bone or chicken breasts can be used but need different grill times.
Go for a thick, dark hoisin with rich, sweet-savory depth—Lee Kum Kee is a reliable brand.
In a pinch, mix soy sauce with a bit of peanut butter and honey to mimic the flavor.
Usually in the Asian foods aisle near soy sauce and teriyaki.
Use good quality, thick, glossy oyster sauce for umami and a little sweetness.
Mushroom stir-fry sauce (for a vegetarian option) or extra soy sauce + sugar.
You can usually find it in the Asian foods aisle, near the soy sauce and teriyaki!
Use a good quality brand for depth and umami flavor.
Worcestershire sauce or soy sauce can work in a pinch, but won’t be quite the same.
Asian foods aisle, near soy and hoisin sauces.
Neutral oil like canola or vegetable oil.
Olive oil works in a pinch but may add extra flavor.
A warm, aromatic blend that makes this dish sing—look for cinnamon, star anise, and clove in the mix.
A pinch each of cinnamon and ground clove can work if needed.
Spice aisle, often near blends like curry or garam masala.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Sauce
Alright, let’s start with the sauce. In a small saucepan, add all the good stuff—hoisin, honey, brown sugar, fresh garlic and ginger, a splash of Shaoxing wine, and a few other magical ingredients to give it that sticky, bold, slightly sweet, super savory flavor.
Whisk it all together over medium heat until the sugar dissolves. Then let it simmer for about 8 to 10 minutes—just until it gets glossy and thick enough to coat the back of a spoon. Remove from heat and let it cool. This is liquid gold.
Marinate the Chicken (Optional but Delicious)
If you’ve got the time, save a few spoonfuls of that cooled glaze and mix it with a splash of soy sauce, oil, and rice vinegar. Toss your chicken thighs in and let them hang out for 30 minutes—or overnight if you’re a planner. Major flavor payoff.
Grill the Chicken
Remove excess marinade so it gets a nice sear. Now fire up your grill or heat a grill pan—medium-high heat is perfect.
Place the chicken on and let it cook for about 5 to 6 minutes per side. We want juicy on the inside, golden and just a little charred on the outside.
In the last couple of minutes, brush on that sauce and watch it caramelize into a sticky glaze. Yes, please.
Rest and Serve
Let the Asian BBQ Chicken rest for about 5 minutes. This keeps it juicy and lets all those flavors settle in.
Now slice, plate, and get ready—this one is a total weeknight (or weekend) flavor bomb.
1x2x3x
Serves 4
-
In a small saucepan, combine all sauce ingredients.
-
Cook over medium heat, stirring constantly, until the sugar is dissolved.
-
Let the mixture simmer for eight to ten minutes, until slightly thickened and glossy.
-
Remove from the heat and allow it to cool for ten minutes.
-
Transfer to a heat-safe jar or container. Store in the fridge for up to four days.
-
In a medium bowl, mix together the cooled glaze, soy sauce, oil, and vinegar (if using).
-
Toss the chicken thighs in the marinade to coat.
-
Cover and refrigerate for at least thirty minutes, or overnight.
-
Pat the chicken dry before grilling.
-
Preheat your grill to medium-high heat (about 400 degrees Fahrenheit).
-
Oil the grates and grill the chicken thighs for five to six minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
-
In the last two minutes of cooking, brush the chicken with the glaze.
-
Let the chicken rest for five minutes before serving.
-
Preheat a grill pan over medium-high heat and lightly oil the surface.
-
Grill the chicken thighs for five to six minutes per side, until golden and cooked through.
-
Brush with the glaze during the final minutes of cooking.
-
Allow to rest for a few minutes before serving.
Erren’s Top Tips
Pat the chicken dry before cooking
This helps you get that golden sear and prevents steaming. Dry chicken = better texture and better flavor absorption from the glaze.
Brush the glaze on at the end
The sauce has sugar in it, which means it can burn if applied too early. Add it during the last 2 minutes on the grill to get that sticky finish without charring.
No grill? No problem.
A stovetop grill pan or even a cast iron skillet works great. You still get that caramelized crust—just make sure your pan is hot.
Marinate if you can, skip if you must
A 30-minute soak in the marinade deepens the flavor, but if you’re short on time, you can still get tons of flavor just by brushing on that glossy glaze.
Keep a meat thermometer handy
Asian BBQ Chicken thighs are done at 165°F. Checking helps you avoid overcooking, especially if you’re new to grilling.
Use a microplane for the garlic and ginger
Grating them super fine helps them melt into the sauce and gives you a smooth, even texture with zero chunks.
Storage & Freezing Instructions
Fridge:
Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little extra sauce if needed.
Freezer:
Freeze fully cooked and cooled chicken thighs for up to 2 months. To freeze, wrap individually or store in a freezer-safe bag with a bit of sauce to keep them moist. Thaw overnight in the fridge before reheating.
Reheating Tip:
Reheat on low heat, covered, and add a spoonful of water or sauce to keep the chicken juicy. Avoid high heat, which can dry it out quickly.
FAQs
Yes, but keep in mind they cook faster and can dry out more easily. If you go this route, slice the breasts in half horizontally and reduce cooking time by 1–2 minutes per side.
Is the marinade necessary?
Nope! It adds extra flavor, but you can skip it and still end up with delicious, saucy chicken thanks to that bold glaze brushed on during cooking.
What if I don’t have Shaoxing wine?
Dry sherry, mirin, or even white cooking wine will work in a pinch. You want something slightly sweet with a little body.
Can I bake this instead of grilling?
Yes! Bake at 425°F for about 20–25 minutes, then broil for 2–3 minutes with the glaze brushed on to get that caramelized top.
Is this recipe spicy?
Not at all—it’s more sweet and savory with a warm kick from the five-spice. Want heat? Add a pinch of red pepper flakes or a squirt of sriracha to the sauce.
Can I meal prep this?
Absolutely. The sauce can be made up to 4 days in advance, and the chicken can be marinated the night before or even cooked and frozen for later.
