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Grilled Sticky Ginger Chicken Thighs

Grilled Sticky Ginger Chicken Thighs

By Traeger Kitchen

Looking for an easy weeknight dinner? You’ve found it with these sticky chicken thighs. Simply marinate the thighs for an hour, then let the grill do the rest of the work.

Prep Time

10 Min

Cook Time

25 Min




This recipe serves:


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Units of Measurement:
1/2 Cup grated yellow onion
1/2 Cup peanut oil
1/3 Cup rice vinegar
2 Tablespoon water
2 Tablespoon grated fresh ginger
2 Tablespoon ketchup
4 Teaspoon soy sauce
2 Teaspoon Sugar
2 Teaspoon lemon juice
1/2 Teaspoon minced garlic
4-6 bone-in, skin-on chicken thighs
2 limes, sliced
3 green onion, thinly sliced
sesame seeds, for garnish


  • 1

    In a large bowl, whisk together the grated onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, and garlic.

  • 2

    Place the chicken thighs in a resealable bag. Add three-quarters of the marinade to the bag, reserving the remaining marinade, and massage the chicken in the bag to coat. Seal the bag and place in the refrigerator to marinate for at least 1 hour, or up to 6 hours.

  • 3

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 4

    Remove the chicken thighs from the marinade and place directly on the grill grates, skin-side down. Insert the probe into the center of a chicken thigh, avoiding the bone. Close the lid and cook for 10 minutes, baste with the reserved marinade, then flip, baste on the other side, close the lid, and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.

    450 ˚F / 232 ˚C

    165 ˚F / 74 ˚C


  • 5

    Place the lime slices on top of the chicken, then close the lid and cook for an additional 5 minutes.

    450 ˚F / 232 ˚C


  • 6

    Transfer to a serving platter and top with the green onions and sesame seeds. Enjoy!

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