Grilled Sesame Chicken Thighs are juicy, flavorful, and easy to make. The soy marinade uses only 6 simple ingredients. The results are moist chicken thighs with perfect grill marks.
Grilled Boneless Chicken Thighs are so versatile and perfect for summer! The leftover chicken keeps well so make a double batch to have for meal prep throughout the week.
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Ingredients
It only takes a few simple ingredients to make the flavorful marinade for grilled sesame chicken thighs. Here's what you need:
- Boneless, Skinless Chicken Thighs - you could also use chicken breasts but I love how moist chicken thighs are.
- Low Sodium Soy Sauce
- Sesame Oil
- Brown Sugar - Light or dark
- Spices - Ground black pepper, garlic powder, ginger powder
- Sesame Seeds and Sliced Green Onions - For garnish
Serving Ideas:
The serving ideas are endless! Here are a few of my favorites:
- Cooked White or Brown Rice
- Steamed Veggies – Like broccoli
- Asian-Inspired Noodles – Like these Garlic Sesame Ramen Noodles
- Asian-Inspired Salad – Like this Thai Quinoa Salad
Step by step instructions
Even if you're not a grilling expert, you can totally make grilled chicken thighs! See the instructions below:
- Marinate Chicken Thighs - In a medium/large bowl, mix together marinade ingredients. Add the whole chicken thighs to the bowl and toss to combine. Allow to marinate for at least 20 minutes (perfect amount of time to preheat the grill) or up to overnight.
- Preheat Grill - Preheat the grill to medium heat (450 degrees F) for direct grilling (ie. the chicken will go directly over the flame).
- Grill - Grease your grill grates, if desired, with vegetable oil on a paper towel using grilling tongs. Then add the marinated chicken thighs to the grill. Let the excess marinade drip off into the bowl. Close the grill and grill each side for 4-5 minutes (8-10 minutes total) until fully cooked (internal temperature reads at least 165 degrees F). Chicken thighs are ready to flip when they easily release from the grill. The excess marinade should be discarded.
- Serve - Removed cooked chicken from the grill and allow to rest for a few minutes before serving. Sprinkle with sesame seeds and sliced green onions.
Frequently Asked Questions
It takes about 8-10 minutes to grill boneless, skinless chicken thighs. Or about 4-5 minutes per side.
The key to grilling chicken thighs without burning them is not having your grill too hot. It's best to cook them on medium heat (or about 450F). This is hot enough to get the pretty grill marks, but not too hot that it burns the chicken before cooking it all the way through.
I like to grease my grill grates right before adding the chicken. I add some canola oil or vegetable oil to a paper towel and use the grilling tongs to carefully grease the grates. But the biggest key to not having food stick when grilling is to not flip the chicken too soon. Once the chicken is cooked on the outside with nice grill marks it will easily release from the grill.
The best way to tell if grilled chicken is cooked is to check the internal temperature with a thermometer. Chicken should be cooked to at least 165 degrees F (I prefer 170 degrees F for thighs). If you don't have a thermometer, you can also cut the chicken to make sure there is no pink and the juices run clear but checking the temperature is the safest option.
Leftovers and Storage
Grilled chicken is a great option for meal prep! Leftover chicken can be stored in an airtight container in the fridge. It will keep fresh for up to 5 days.
Recipe Notes and Tips
- Ready to Flip - Chicken thighs are ready to flip when they easily release from the grill. If they're still really stuck on, then give them a little more time.
- Discard Marinade - It's important to discard any excess marinade as it has been contaminated from the raw chicken.
- Rest before Slicing - It's important to let the chicken thighs rest for about 5 minutes before slicing so the juices can redistribute.
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PrintRecipe
Grilled Sesame Chicken Thighs
Grilled Sesame Chicken Thighs are juicy, flavorful, and easy to make. The soy marinade uses only 6 simple ingredients. The results are moist chicken thighs with perfect grill marks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main, Grilling
- Method: Grilling
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 tablespoons sesame oil
- ¼ cup low sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
Instructions
- Marinate Chicken Thighs - In a medium/large bowl, mix together marinade ingredients. Add the whole chicken thighs to the bowl and toss to combine. Allow to marinate for at least 20 minutes (perfect amount of time to preheat the grill) or up to overnight.
- Preheat Grill - Preheat the grill to medium heat (450 degrees F) for direct grilling (ie. the chicken will go directly over the flame).
- Grill - Grease your grill grates, if desired, with vegetable oil on a paper towel using grilling tongs. Then add the marinated chicken thighs to the grill (let the excess marinade drip off into the bowl).Close the grill and grill each side for 4-5 minutes (8-10 minutes total) until fully cooked (internal temperature reads at least 165 degrees F). Chicken thighs are ready to flip when they easily release from the grill. The excess marinade should be discarded.
- Serve - Removed cooked chicken from the grill and allow to rest for a few minutes before serving. Sprinkle with sesame seeds and sliced green onions.
Notes
Leftover chicken can be stored in an airtight container in the fridge. It will keep fresh for up to 5 days.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 283
- Sugar: 5.2 g
- Sodium: 582.1 mg
- Fat: 12.2 g
- Carbohydrates: 7.1 g
- Fiber: 0.2 g
- Protein: 34.7 g
- Cholesterol: 159.8 mg
Keywords: Grilled sesame chicken thighs, grilled chicken thighs, grilled teriyaki chicken thighs
Angela Slatzer says
I made these a few weeks ago but when I went to start the gas grill it wouldn’t start, ack!! They were still amazing cooked on the stove top. I have another batch marinating now for dinner. Tonight we will grill them on my new Kamado style BBQ. My kids (ages 7 and 14) love this chicken served over rice, yumm!
★★★★★
Kathleen says
Never a fun surprise when the grill doesn't start, but so glad that it worked well on the stove top for you! Thank you so much for your comment 🙂