Asian Grilled Chicken Thighs

Asian Grilled Chicken Thighs

These Asian Grilled Chicken Thighs are the ultimate prep-ahead summer main dish. Whisk the marinade ingredients together, pour half of it in a bag with the chicken thighs, and forget about it for at least 2 hours in the fridge. I like to do this in the morning and then just let them sit in the fridge for the afternoon and then grill them in the evening.

These pair well with fried rice, grilled veggies, ginger-seasoned sweet potatoes, or any other side dish.

The marinade for this is simple and required no chopping, just a little bit of grating for the ginger. With a base of organic rice vinegar (I used Marukan) and gluten-free soy sauce, this marinade is full of flavor and comes together with ingredients you likely have on hand in your pantry or refrigerator.

Asian Grilled Chicken Thighs Recipe

4.75 from 4 votes
Asian Grilled Chicken Thighs
Print Recipe

Asian Grilled Chicken Thighs

Prep Time30 mins
Cook Time16 mins
Marinating time2 hrs
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 504kcal
Author: Gluten Free & More


  • 1/3 cup Marukan Organic Rice Vinegar
  • ¼ cup tamari or gluten free soy sauce
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons grapeseed or avocado oil
  • 1 tablespoon sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons grated fresh ginger
  • Vegetable or neutral oil
  • 4 bone-in, skin-on chicken thighs
  • 2 green onions , finely minced
  • 2 teaspoons sesame seeds


  • Combine the vinegar, tamari, honey, brown sugar, oils, chili garlic sauce, and ginger in a mixing bowl and whisk well. Pour about half the mixture into a resealable food storage bag, add the chicken thighs, and seal the bag. Massage the marinade into the chicken and refrigerate for 2-12 hours. Reserve the rest of the marinade.
  • Remove the chicken from the refrigerator and let sit for 30 minutes while the grill is heating up.
  • Heat grill to medium-high (400-425 degrees). Grease the grates well with oil. Remove the chicken from the marinade and discard the marinade. Pat the thighs dry and place on the grill, skin side down. Grill for about 8 minutes then flip and grill for another 5 minutes or until the chicken reaches an internal temperature of 165-170 degrees. Let sit for 5-10 minutes.
  • Bring the reserved marinade to a boil in a small saucepan and cook for 2-3 minutes until thickened. Brush on the cooked chicken thighs. Sprinkle with the green onion and sesame seeds and serve.


Nutrition Facts
Asian Grilled Chicken Thighs
Amount Per Serving
Calories 504 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g40%
Cholesterol 142mg47%
Sodium 1048mg44%
Potassium 344mg10%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 20g22%
Protein 25g50%
Vitamin A 173IU3%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asian Chicken Grill Marukan Soy Sauce Tamari Vinegar
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  1. Asia
    February 5, 2021

    What a wonderful recipe for asian chicken. I will try it next time. thank you.

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