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Sweet and Sour Chicken Thighs on the Big Green Egg combine juicy grilled chicken with a sticky homemade glaze. The result is a quick and flavorful meal that works any night of the week.
This recipe was inspired by a cookbook my daughter gave me from the legendary Dr. BBQ. While the original recipe is excellent, cooking it on the Big Green Egg adds a subtle wood-fired flavor that takes it to another level.
Boneless chicken thighs are perfect for this cook. They stay juicy, cook quickly, and pair perfectly with the sweet and sour glaze. The combination of smoky charcoal flavor and sticky sauce makes this recipe a family favorite. Fire up your Big Green Egg and let’s get cooking.
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Step 1: Mise en Place and Seasoning
Before you start cooking, gather and measure all of your ingredients. This simple step makes the cook faster and more enjoyable.
In a bowl, combine the pineapple juice, cornstarch, rice vinegar, brown sugar, ketchup, soy sauce, honey, and sriracha. Having the glaze ingredients ready allows you to focus on the grill once the chicken starts cooking.
Next, season the boneless chicken thighs with salt and pepper or your favorite BBQ rub. While the glaze provides most of the flavor, a light seasoning helps build flavor from the start.
Once everything is prepped, it’s time to fire up the Big Green Egg.
Step 2: Building the Glaze Base
Start by combining the pineapple juice and cornstarch in a small bowl. Whisk until the cornstarch is completely dissolved.
Next, add the rice vinegar, brown sugar, ketchup, soy sauce, honey, and sriracha. Continue whisking until the ingredients are fully combined.
Creating the slurry first helps prevent lumps in the finished glaze. As the sauce heats, it will thicken into a smooth coating for the chicken thighs.
Once the glaze is mixed, set it aside until you’re ready to cook.
Step 3: Thickening the Sweet and Sour Glaze
Once the slurry is smooth, add the remaining glaze ingredients. Whisk until everything is well combined. As the sauce heats, it will gradually thicken. The combination of vinegar, sriracha, brown sugar, and honey creates the classic sweet and sour flavor. Cook until the glaze reaches a thick consistency and easily coats the back of a spoon.
Add the remaining glaze ingredients to the slurry and whisk until well combined. Next, microwave the mixture in 30-second intervals. Stir well after each interval to ensure even heating. Continue heating and stirring until the glaze thickens. The sauce is ready when it coats the back of a spoon. Keep in mind that the glaze will continue to thicken as it cools. It should be thick but still pourable before grilling.
Step 4: Big Green Egg Setup and Preheating
For this recipe, set up your Big Green Egg for raised direct cooking. Raising the cooking grate helps prevent flare-ups while allowing the chicken to cook evenly.
I use the EGGspander base with a raised cooking grid. This setup positions the chicken farther from the charcoal while still exposing it to direct heat. Next, preheat the Big Green Egg to 400°F and allow the ceramic to fully heat soak.
Once the temperature is stable, you’re ready to start grilling the chicken thighs.
Step 5: The Sear and The Glaze
Precision timing is the secret to getting that beautiful, lacquered finish on your chicken without scorching the sauce. You must establish a good crust on the meat before you introduce the sugars from the glaze. By waiting until the first flip to apply the sauce, you ensure the chicken is partially cooked and the surface is firm enough to hold onto the thick, sweet and sour coating.
Place the chicken thighs on the raised grid and grill them for three minutes undisturbed. Once that initial time has passed, flip the thighs over to expose the seared side. This is the moment you begin to apply the glaze using a basting brush. Continue to flip and glaze the chicken every two to three minutes. This layering technique builds a deep, mahogany color and a complex flavor profile that permeates the meat. Monitor the internal temperature closely and remove the chicken once it measures 165°F on an instant-read thermometer. Because the carryover heat will continue to cook the meat slightly while it rests, this ensures the thighs remain juicy and tender.
Step 6: The Rest and Final Service
Patience is the final ingredient for a successful cook on the Big Green Egg. While it is tempting to serve the chicken the moment it leaves the grill, you must allow the meat to sit undisturbed for a short period. By letting the chicken thighs rest, you allow the muscle fibers to relax and reabsorb the internal juices, ensuring that every bite is moist and tender rather than dry.
Once the chicken thighs reached the target temperature, I pulled them off the grid and let them rest for five minutes before serving. This brief window also allows the sweet and sour glaze to fully set, creating a sticky, tacky finish that clings perfectly to the meat. Because the sugars in the glaze have caramelized over the wood fire, this resting period helps those flavors stabilize.
Final Thoughts and Serving Suggestions
The beauty of this Big Green Egg sweet and sour chicken recipe lies in the balance of the smoky char and the bright, tangy glaze. While many people associate this flavor profile with heavy, fried takeout, this grilled version provides a much lighter alternative without sacrificing the bold taste you crave. By using the raised direct method on your ceramic grill, you achieve a level of caramelization that a stovetop simply cannot replicate.
I served the sweet and sour chicken thighs with a sautéed vegetable medley. This combination of fire-kissed chicken and crisp, vibrant vegetables makes the meal feel complete and well-rounded. This dish is quick, easy, full of flavor, and healthy, making it an ideal choice for a weeknight dinner that feels like a weekend treat. Because the prep is minimal and the cook time is fast, you can spend less time hovering over the grill and more time enjoying the results with your family.
Sweet and Sour Chicken Thighs on the Big Green Egg
Ingredients
The meat:
- 2 pounds Boneless and Skinless Chicken Thighs
- 1 tsp Kosher salt
- 1/2 tsp Cracked black pepper
Glaze Ingredients:
- ¼ c pineapple juice
- 1 tbsp cornstarch
- ¼ c rice vinegar
- ¼ brown sugar
- ¼ ketchup
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha
Instructions
- Step 1: Prep the Chicken Season the boneless and skinless chicken thighs generously with salt and black pepper on both sides while you prepare the grill.
- Step 2: Create the Glaze Base Whisk the pineapple juice and cornstarch together in a small microwave-safe bowl until the mixture is smooth and the cornstarch is dissolved.
- Step 3: Mix and Thicken Stir in the remaining glaze ingredients and microwave in thirty-second intervals, stirring between each, until the sauce is thick and glossy.
- Step 4: BGE Setup Configure your Big Green Egg for raised direct grilling using the EGGSpander base and a raised grid, then preheat to 400°F.
- Step 5: The Initial Sear Place the seasoned chicken thighs onto the raised grid and grill them undisturbed for three minutes to develop a light sear.
- Step 6: Glaze and Flip Flip the chicken thighs over and apply a thick layer of the sweet and sour glaze using a clean basting brush.
- Step 7: The Finish Continue flipping and glazing the chicken every two to three minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- Step 8: The Rest Remove the chicken from the grill and allow the meat to rest for five minutes so the glaze sets into a sticky finish.
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so delicious…and the recipe is so easy too…I’m definitely going to give this a try!
It is so delicious and easy to make. Let me know how it turns out for you!
Everything is so nicely described that really helped me lots.
Chris,
This recipe is incredible.
I used bone-in thighs, but everything else was exactly as your recipe.
Thanks!!!
Thanks for your kind words 🙏