Sticky Grilled Chicken

What’s the amazing weather that makes us crave a sticky, sweet sauce on soft chicken? Well, don’t let this urge last long and make this recipe ASAP. This sauce is the perfect balance between sweet, salty, spicy, and deliciously caramel. It’s the perfect thing to serve with fresh grilled vegetables. Some points to consider when cooking:

The longer the seasoning, the better the taste

If you can plan ahead and leave this chicken marinade for a few hours or even overnight, it will be soaked in all the delicious flavors of the sauce.

oil. Your. Networks.

Network oils help prevent chicken from sticking in these early stages of cooking. An extra step might seem trivial, but it can be the difference between a tasty and delicious chicken with the skin on and a dry messy piece of poultry without the skin.

Treat the chicken to prevent it from burning

When you use a sauce like this we want to see all of those caramel sugars well, but sometimes it can lead to overcooked ground meat. By turning the chicken pieces every now and then, neither side is cooked quickly and does not burn.

Have you tried this recipe? Let us know how it worked in the comments below. We love to hear from you!

1/2 teaspoon low sodium soy sauce
1/2 teaspoon of balsamic vinegar
3 tablespoons of honey
2 garlic cloves, minced
2 green onions, cut into thin slices
2 1/2 pounds of chicken thighs
Vegetable oil for barbecue
2 tbsp. Sesame seeds for garnish
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In a large bowl, whisk together the soy sauce, balsamic vinegar, honey, garlic, and green onion. Reserve a quarter cup of the marinade.
Add the chicken to a large sealed plastic bag and pour in the remaining residue. Soak in the refrigerator for at least two hours or overnight.
When you’re ready to grill, heat the grill over high heat. Grated in oil and grilled chicken, brush with reserved seasoning and transfer every 3 to 4 minutes, until crumbled and cooked through, total 24 to 30 minutes.
Decorate the sesame seeds before serving.

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