Sticky Grilled Chicken — Patio Palace
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Sticky Grilled Chicken

Sticky Grilled Chicken

What is it about amazing weather that makes us crave sticky, sweet sauce on tender chicken? Well don't let those cravings go on too long, and make this recipe ASAP. This sauce is the perfect balance to sweet, salty and tangy and it caramelizes beautifully. Its the perfect thing to serve along fresh grilled veggies. A couple things to keep in mind while cooking:

The Longer You Marinate, The Better It'll Taste

If you can plan ahead and lets this chicken marinate for a few hours or even over night, it will be penetrated by all of the delicious flavors of your sauce.

Oil. Your. Grates.

Oiling your grates helps to keep your chicken from sticking in those early stages of cooking. This may seem like a frivolous extra step but it could be the difference between delicious, saucy chicken with skin on, and a messy piece of dry, skinless poultry.

Turn Your Chicken To Keep It From Burning

When using a sauce like this, we want to see all those sugars caramelize nicely but that can sometimes lead to meat that is too charred. Turning your chicken pieces every so often will ensure that no side cooks to quickly and none of it will be burned.

Tried this recipe out? Let us know how it went in the comments below. We love to hear from you!

1/2 c. low-sodium soy sauce
1/2 c. balsamic vinegar
3 tbsp. honey
2 cloves garlic, minced
2 green onions, thinly sliced
2 1/2 lb. chicken drumsticks

Vegetable oil, for grill
2 tbsp. sesame seeds, for garnish

  1. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, and green onions. Set aside 1/4 cup marinade. 
  2. Add chicken to a large resealable plastic bag and pour in remaining marinade. Let marinate in the fridge at least 2 hours or up to overnight. 
  3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with reserved marinade and turning every 3 to 4 minutes, until charred and cooked through, 24 to 30 minutes total. 
  4. Garnish with sesame seeds before serving. 


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