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Grilled Sticky Ginger Chicken Thighs

10

25

Pecan

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

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  • 1/2 Cup grated onion

  • 1/2 Cup peanut oil

  • 1/3 Cup rice vinegar

  • 2 Tablespoon water

  • 2 Tablespoon freshly grated ginger

  • 2 Tablespoon ketchup

  • 4 Teaspoon soy sauce

  • 2 Teaspoon Sugar

  • 2 Teaspoon lemon juice

  • 1/2 Teaspoon minced garlic

  • 6 Whole chicken thighs

  • 2 Whole limes, sliced

  • 3 Stalk green onion, thinly sliced

  • sesame seeds, for garnish

  • 1

    Combine all marinade ingredients in a large bowl and set aside. Place chicken thighs into a resealable bag and add approximately 3/4 of the dressing to cover.

    • 1/2 Cup grated onion

    • 1/2 Cup peanut oil

    • 1/3 Cup rice vinegar

    • 2 Tablespoon water

    • 2 Tablespoon freshly grated ginger

    • 2 Tablespoon ketchup

    • 4 Teaspoon soy sauce

    • 2 Teaspoon Sugar

    • 2 Teaspoon lemon juice

    • 1/2 Teaspoon minced garlic

    • 6 Whole chicken thighs

  • 2

    Place in the refrigerator to marinate for at least 1 hour.
  • 3

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

    450 ˚F

  • 4

    Place marinated chicken thighs on the grill grate, skin side down. Cook for 10 minutes, flip and cook another 10 minutes or until internal temperature reaches 165°F. Baste with reserved marinade during the last 10 minutes.

    450 ˚F

    165 ˚F

  • 5

    Place lime slices on top of chicken and cook for an additional 5 minutes. Transfer to a serving platter and top with sliced green onions and sesame seeds to serve. Enjoy!

    • 2 Whole limes, sliced

    • 3 Stalk green onion, thinly sliced

    • sesame seeds, for garnish

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