Grilled Asian Chicken Thighs

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Preparation time: 2 hours
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Cook time: 15 minutes
Grilled Asian Chicken Thighs


6 6 chicken thighs
60 ml 4 tbsp soy sauce
30 ml 2 tbsp honey
30 ml 2 tbsp sesame oil
2 2 cloves garlic, minced
15 ml 1 tbsp grated fresh ginger
30 ml 2 tbsp lemon juice
15 ml 1 tbsp hoisin sauce
5 ml 1 tsp sriracha sauce (optional, for a bit of heat)
2 2 green onions, finely sliced


  1. In a bowl, combine the soy sauce, honey, sesame oil, ginger, lemon juice, hoisin sauce and sriracha.
  2. Separate drumsticks from thighs. Place in a dish and pour marinade over top coating chicken well. Cover dish with plastic wrap and let marinate in refrigerator for at least 2 hours or all day.
  3. Preheat BBQ to medium high.
  4. Remove chicken from marinade letting excess marinade drip off. Reserve remaining marinade.
  5. Grill chicken pieces 6 to 8 minutes on each side until golden brown. Verify internal temperature by inserting a meat thermometer into the thickest part of the thigh, which should reach at least 75°C.
  6. While chicken is cooking, bring reserved marinade to a boil, simmer 7 to 10 minutes and remove from heat.
  7. When chicken is cooked, remove from BBQ and let rest a few minutes.
  8. Brush the chicken with the reduced marinade.
  9. Garnish chicken with green onion and serve with rice or stir-fried vegetables.


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