Grilled Brown Sugar Marinated Chicken Thighs
Juicy boneless chicken thighs marinated in a sweet and savory blend of brown sugar, olive oil, and Worcestershire sauce, then grilled to perfection. The marinade creates a caramelized exterior while keeping the meat tender and flavorful. Perfect for weeknight dinners or backyard barbecues, this recipe delivers restaurant-quality results with minimal effort. The combination of garlic powder, onion powder, and Dijon mustard adds depth while the brown sugar provides a subtle sweetness that balances the savory elements.
Ingredients
- 8 boneless skinless chicken thighs
- ½ cup olive oil
- ¼ cup brown sugar, packed
- 2 tablespoons rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Combine olive oil, brown sugar, rice wine vinegar, Worcestershire sauce, mustard, onion powder, garlic powder, salt and pepper in a medium bowl and whisk together
- 2
Add chicken thighs to a large zip-top bag and pour in the marinade
- 3
Seal the bag and shake to coat all around
- 4
Refrigerate for 8 hours, up to 24 hours
- 5
Remove chicken thighs from refrigerator while preheating grill to 425°F
- 6
Place chicken thighs skin side down on hot grill and grill for 2-3 minutes until you get a good sear
- 7
Flip and sear the other side for another 2-3 minutes
- 8
Move chicken to an unlit area of the grill for indirect heat and cook until they reach an internal temperature of 165°F, flipping occasionally
- 9
Remove from grill and let rest for about 10 minutes before serving
Tips
For deeper flavor, marinate the chicken for the full 24 hours rather than the minimum 8 hours
Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety
Let the chicken rest after grilling to allow juices to redistribute for maximum tenderness
Good to Know
Store leftovers in the refrigerator for up to 3-4 days in a sealed container
Marinate chicken up to 24 hours in advance for meal prep convenience
Serve with grilled vegetables, rice, or a fresh salad for a complete meal
Common Mistakes
Don't skip the resting period to avoid dry chicken
Use indirect heat after searing to prevent burning the exterior before the interior cooks through
Substitutions
FAQ
Can I use bone-in chicken thighs instead?
Yes, but increase cooking time to 25-30 minutes and ensure internal temperature reaches 165°F near the bone.
What if I don't have a grill?
You can bake at 400°F for 20-25 minutes or use a grill pan on the stovetop over medium-high heat.
How long can I keep the marinated chicken?
Marinated chicken should be used within 24 hours for best quality and food safety.