Sweet and sticky Asian Chicken Thighs

Sweet and sticky Asian Chicken Thighs

Sometimes it’s just the simple foods, like chicken thighs that with a bit of sauce and spice can go from ordinary to extraordinary.  This simple sticky sauce is a winner for a chicken dinner.

Cooking surfaces

BBQ Temperature



  • 6 chicken thighs
  • 2 cloves garlic, chopped finely
  • 2 tbsp light soy sauce
  • 1.5 tbsp agave 
  • 1.5 tsp chilli and garlic sauce or sambal oelek
  • 2 tsp lime juice
  • 125 ml water

To garnish

  • 2 tbsp chopped fresh coriander leaves
  • 1 red chilli, deseeded and sliced finely
  • 1.5 tbsp sesame seeds


  1. Set up your Big Green Egg for an indirect cook at 200°C. Add your stainless steel grid. 
  2. Add your chicken thighs and roast off, skin side down, to crisp up the skin. If you have the EGGspander system, then you might want to use a half-direct, half-indirect set-up. 
  3. While the chicken is roasting, in a bowl, mix together the other non-garnish ingredients to make a baste. 
  4. Baste your chicken and cook for 5 minutes before flipping and basting. Keep doing this until your chicken reaches an internal temperature of 80°C. 
  5. Serve and garnish with the coriander, sesame seeds and chilli.

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