A sweet sauce with a twist of Asian-inspired ingredients makes these chicken thighs the star of the ultimate backyard barbecue! Healthy grilled greens are served alongside with complementing toasted sesame flavor for a delicious meal no one will turn down.
Honey Garlic Grilled Chicken Thighs
4

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Honey Garlic Grilled Chicken Thighs

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 40 MINS

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Directions

Step one
Stir the sauce ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook for 30 seconds. Remove from heat. Reserve 1/3 cup of the sauce for serving.
Step two
To make the chicken, rub the skin- side of the chicken thighs lightly with a ½ tsp. of the olive oil. To make the chicken, rub the skin- side of the chicken thighs lightly with a ½ tsp. of salt and pepper.
Step three
Heat the grill to 450°F by heating the burners on one side. Place the thighs, skin- side down, on the side with the burners on. Cook for 4 minutes, until seared. Brush the bottom of the thighs with some sauce and let them cook for one more minute.
Step four
Flip the thighs over and transfer them to the side of the grill without the burners on. Brush the seared side with sauce. Cook with indirect heat until they reach an internal temperature of at least 165°F, for 20-25 minutes. Brush with the remaining sauce one more time, after 10-15 minutes of cooking over indirect heat.
Step five
When the chicken has about 10 minutes left to cook brush the bok choy lightly with the remaining olive oil. Place the bok choy on the grill where the burners are on and cook it until wilted and slightly tender, about 10 minutes, turning often. The cooking time will vary depending on the size of each head of bok choy. You want a few singed leaves mixed with a tender, but crisp, interior.
Step six
Very small bok choy can be drizzled with the sesame oil, sprinkled with the remaining salt and pepper and served whole. Larger heads can be transferred to a cutting board, chopped, drizzled with the sesame oil, and seasoned with the remaining salt and pepper before being served alongside the chicken. Sprinkle with sesame seeds before serving.

Ingredients

RANGER® Free Range Chicken Thighs
2 tsp. olive oil
1/2  tsp. fine sea salt
1/4 tsp. black pepper
2 lbs. baby bok choy
2 tsp. toasted sesame oil
  toasted sesame seeds for garnish
  Sauce
1/2 cup ketchup
3 tbsp. plum sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. honey
1/4 tsp. garlic powder

Directions

Step one
Stir the sauce ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook for 30 seconds. Remove from heat. Reserve 1/3 cup of the sauce for serving.
Step two
To make the chicken, rub the skin- side of the chicken thighs lightly with a ½ tsp. of the olive oil. To make the chicken, rub the skin- side of the chicken thighs lightly with a ½ tsp. of salt and pepper.
Step three
Heat the grill to 450°F by heating the burners on one side. Place the thighs, skin- side down, on the side with the burners on. Cook for 4 minutes, until seared. Brush the bottom of the thighs with some sauce and let them cook for one more minute.
Step four
Flip the thighs over and transfer them to the side of the grill without the burners on. Brush the seared side with sauce. Cook with indirect heat until they reach an internal temperature of at least 165°F, for 20-25 minutes. Brush with the remaining sauce one more time, after 10-15 minutes of cooking over indirect heat.
Step five
When the chicken has about 10 minutes left to cook brush the bok choy lightly with the remaining olive oil. Place the bok choy on the grill where the burners are on and cook it until wilted and slightly tender, about 10 minutes, turning often. The cooking time will vary depending on the size of each head of bok choy. You want a few singed leaves mixed with a tender, but crisp, interior.
Step six
Very small bok choy can be drizzled with the sesame oil, sprinkled with the remaining salt and pepper and served whole. Larger heads can be transferred to a cutting board, chopped, drizzled with the sesame oil, and seasoned with the remaining salt and pepper before being served alongside the chicken. Sprinkle with sesame seeds before serving.