
These sticky grilled chicken thighs are marinated in a sweet, tangy soy-ketchup glaze, then cooked until caramelized and juicy. They are perfect for summer cookouts, weeknight dinners, or serving with rice, salad, or macaroni salad.
In a large bowl, whisk together the ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic until smooth.
Transfer 1/2 cup of the marinade to a separate small bowl or container. Cover and refrigerate it to use later as the glaze for basting.
Add the chicken thighs to the remaining marinade and turn until evenly coated. Cover and refrigerate for at least 3 hours, preferably overnight, and up to 48 hours.
When ready to cook, lightly oil the grill grates with vegetable or canola oil, then preheat the grill to medium heat.
Lift the chicken from the marinade, letting the excess drip back into the bowl. Discard the used marinade.
Place the chicken on the grill and cook for about 4 minutes, until the underside is deeply golden and caramelized.
Turn the chicken, brush generously with the reserved glaze, and grill for another 4 minutes.
Flip once more, brush with additional glaze, and continue cooking until the chicken is glossy, caramelized, and reaches 165°F / 74°C in the thickest part.
Transfer the chicken to a plate, loosely cover with foil, and let it rest for 3 minutes before serving.
Garnish with chopped parsley if desired, and serve warm with rice, salad, grilled vegetables, or macaroni salad.
For a stovetop version, heat 1 tbsp neutral oil in a nonstick skillet over medium-high heat and cook the chicken in batches, basting with the reserved glaze near the end.
For an oven version, bake the marinated chicken on a lined tray at 400°F / 200°C until cooked through, brushing with the reserved glaze during the final few minutes.
Use boneless chicken thighs for the juiciest result; chicken breast can work but cooks faster and may dry out. Keep the reserved glaze separate from raw chicken marinade for food safety. Because the glaze contains sugar, grill over medium heat rather than high heat to prevent burning. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.




