Soy-Garlic Grilled Chicken Thighs with Sticky Glaze

With just five ingredients and a short marinating time of one hour, these grilled soy garlic chicken thighs are destined to be a weeknight favorite. The simple marinade—soy (or tamari), honey, garlic, and a mild oil—creates a sweet-savory glaze that clings to boneless, skinless thighs for rich flavor. Perfect for family dinners or backyard cookouts, this recipe is kid-friendly and easy to scale.

Close up of grilled boneless skinless chicken thighs with a soy honey glaze and white sesame seeds sprinkled on top, all on a white platter.

If you want a straightforward grilled chicken recipe that delivers big flavor, this is it.

These soy garlic chicken thighs are flavorful, simple to prepare, and quick to cook.

Boneless skinless chicken thighs are forgiving on the grill thanks to their higher fat content, which helps them stay juicy even if the timing isn’t perfect.

Why you’ll love this honey soy grilled chicken

Easy to grill: Thighs tolerate heat and are less likely to dry out than breasts, making them ideal for grilling.
Fast cooking: Boneless skinless thighs cook quickly, so dinner can be on the table in under 30 minutes after marinating.
Only five ingredients: Including the chicken, the marinade uses just four pantry staples to create a balanced sweet-and-savory profile.

Grab these ingredients

(Full measurements are provided in the recipe card below.)

Top down shot of ingredients for grilled soy garlic chicken, including bottles of avocado oil, soy sauce, and honey, a clove of garlic, and a white plate with raw boneless skinless chicken thighs on it.

Chicken thighs: Use raw, boneless, skinless thighs (not frozen).
Soy sauce or tamari: Regular soy sauce works well; use tamari for a gluten-free option.
Honey: Regular grocery-store honey is fine. If it’s solid, warm it briefly so it mixes easily.
Garlic: Fresh garlic yields the best flavor—use minced or pressed cloves.
Mild oil: A neutral oil like avocado oil is recommended for its mild flavor and high smoke point.

How to make grilled soy garlic chicken

(See the recipe card at the end for full ingredient amounts and the complete recipe.)

The process is quick: combine the marinade, let the thighs rest in it for an hour, reduce some of the reserved marinade into a glaze, then grill to juicy perfection.

Marinating the chicken

Begin by combining soy sauce (or tamari), honey, oil, and minced garlic to make the garlic-honey-soy marinade. Reserve a portion of the marinade for making the glaze later.

Top down shot of a measuring cup with soy sauce and garlic in it, on a white surface. Next to it are a head of garlic, a bear shaped bottle of honey, and a small whisk. — Combine soy sauce, honey, oil, and pressed or minced garlic in a measuring cup and whisk to combine.

Close up of raw boneless skinless chicken thighs in a ziploc bag. — Place the chicken thighs in a resealable bag or shallow container for marinating.

Close up of raw boneless skinless chicken thighs in a plastic ziploc bag with a soy sauce marinade being poured over them. — Pour most of the marinade over the chicken, remove excess air, and seal. Reserve a small portion for the glaze.

Top down shot of raw boneless skinless chicken thighs in a garlic honey soy marinade next to a head of garlic and some honey, all on a white background. — Marinate in the refrigerator for one hour, flipping halfway. Remove 15–20 minutes before grilling so the chicken can come closer to room temperature.

Making the glaze

While the chicken warms slightly, simmer the reserved marinade in a small saucepan over medium-high heat for 4–5 minutes until it thickens into a glossy glaze. Stir frequently and set aside to cool.

Close up of a soy honey brown marinade in a small saucepan being boiled with a whisk in it. — Reduce the reserved marinade until it thickens into a glaze, then cool slightly before using.

Grilling the honey-marinated chicken

Preheat the grill to medium heat (around 350–375°F). Grill the thighs with the lid closed to prevent the honey from charring too quickly.

Close up of marinated raw boneless skinless chicken thighs being placed on a hot grill with tongs. — Place the thighs on the preheated grill and close the lid. Cook the first side for about 5 minutes.

Close up of a pair of silver tongs flipping over boneless skinless chicken thighs on a grill. — Flip the chicken after the initial cook time to prepare for glazing.

Close up of a black basting brush swiping a honey soy glaze on top of grilling boneless skinless chicken thighs on a grill. — Brush the reduced glaze over the cooked side after flipping, then close the lid to finish cooking.

A red meat thermometer poking into grilled boneless skinless chicken thighs on a grill grate, showing their internal temperature at 165 degrees F. — Cook another 5–8 minutes until the internal temperature reaches 165°F for safe, juicy chicken.

Top down shot of grilled boneless skinless chicken thighs with a soy sauce glaze and white sesame seeds on them on a white platter. — Remove from the grill, sprinkle with sesame seeds if you like, let rest five minutes, and serve.

How do you make sure your chicken thighs don’t dry out?

The key to juicy chicken is cooking to the proper internal temperature. For safety and best texture, cook poultry to an internal temperature of 165°F. Thighs are more forgiving than breasts and will remain moist even if they go slightly higher, but 165°F is the target for both safety and great results.

Use an accurate, fast-reading meat thermometer to check the temperature so you don’t overcook the thighs.

What to serve with honey garlic grilled chicken

These chicken thighs pair well with many sides. Some favorite options include:

Grilled vegetables, such as asparagus;
A fresh fruit-forward salad, like spinach with berries;
A potato side, for example a red-skin potato salad.

Grilled Soy Garlic Chicken Thighs

Close up of grilled boneless skinless chicken thighs with a soy honey glaze and white sesame seeds on a white platter.

With five ingredients and a one-hour marinade, these chicken thighs are sweet, savory, and quick to grill—great for weeknights or cookouts.

Prep Time: 5 minutes

Cook Time: 10 minutes

Marinating Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Author: Taryn Solie

Ingredients

3 oz soy sauce or tamari
1 tbsp avocado or other mild oil
2 large garlic cloves, minced or pressed
⅓ cup honey
1.5 lbs boneless, skinless chicken thighs (about 5–6)
sesame seeds, optional

Instructions

Whisk together the soy sauce (or tamari), honey, oil, and minced garlic in a small cup.
Place the chicken thighs in a large resealable bag or shallow dish.
Pour most of the marinade over the chicken to coat evenly. Reserve about 2.5–3 ounces of the marinade for the glaze. Seal the bag or cover the dish.
Marinate in the refrigerator for 1 hour, flipping halfway through.
About 15–20 minutes before grilling, remove the chicken from the fridge to come closer to room temperature. While it warms, simmer the reserved marinade in a small saucepan over medium-high heat for 4–5 minutes until it reduces and thickens. Set aside to cool slightly.
Preheat the grill to medium (roughly 350–375°F). Place the chicken on the grates, close the lid, and grill the first side for about 5 minutes.
Flip the thighs, brush the cooked side with the reduced glaze, close the lid, and grill another 5–8 minutes until the internal temperature reaches 165°F.
Remove the chicken from the grill, sprinkle with sesame seeds if desired, let rest for five minutes, then serve.

Notes

This recipe yields about 6 ounces of marinade—enough to coat 1.5 pounds of chicken while reserving 2.5–3 ounces to reduce into a glaze.