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Japanese BBQ Chicken Thighs

These Japanese BBQ Chicken Thighs are juicy, tender, and coated in a rich sweet-and-savory glaze made with soy sauce, garlic, and honey. Perfect for weeknight dinners or meal prep, this dish can be baked, grilled, or slow-cooked for maximum flexibility. Whether you’re looking for flavorful baked bbq chicken thighs, easy bbq chicken thighs crockpot meals, or a delicious way to cook chicken thighs, this recipe delivers bold taste with minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinate Time: 1 hour
Total Time 1 hour 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs boneless or bone-in
  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch optional
  • 1 tablespoon water optional, for thickening

Method
 

  1. In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
  2. Add chicken thighs and coat well. Cover and marinate for at least 1 hour (or overnight).
  3. Oven Method:
  4. Preheat oven to 200°C (400°F).
  5. Place chicken on a lined baking sheet and bake for 25–30 minutes, basting halfway through.
  6. Slow Cooker Method:
  7. Place chicken and marinade in slow cooker. Cook on LOW for 6 hours or HIGH for 3–4 hours.
  8. Grill Method:
  9. Preheat grill to medium heat and cook chicken for 20–25 minutes, turning and basting regularly.
  10. Optional: Mix cornstarch with water and simmer leftover marinade until thickened, then brush over cooked chicken.
  11. Serve warm with your favorite sides.

Notes

  • Boneless thighs cook faster, while bone-in adds more flavor.
  • Baste during cooking for a richer glaze.
  • Adjust sweetness by adding more or less honey.
  • Great with rice, noodles, or vegetables.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.