The Best Big Green Egg Sweet and Sour Chicken Thighs: Easy Grilled Recipe
This recipe brings a classic takeout profile to the backyard, utilizing the high, even heat of the Big Green Egg to create a sticky, lacquered finish. By using a raised direct setup, you ensure the chicken cooks thoroughly while the sugars in the glaze caramelize perfectly without burning.
Servings: 4
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.