Japanese BBQ Chicken Thighs

Name: Japanese BBQ Chicken Thighs on the Grill
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 1 tbsp olive oil; garlic salt, to taste; rotisserie chicken seasoning, to taste; 1/4 cup Japanese BBQ sauce

Japanese BBQ chicken thighs are bone-in, skin-on pieces grilled until the skin crisps, then finished with a glossy Japanese BBQ sauce glaze. The high fat content of thighs keeps them juicy over direct heat while developing deep char.

🌍Japanese-American 🏷️Grilled chicken 🏷️Japanese bbq 🏷️Chicken thighs 🏷️Bbq chicken Summer grilling

🏷️

🏷️Easy dinner

-0:00

jackiehartlaubonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 lbs bone-in, skin-on chicken thighs
1 tbsp olive oil
garlic salt, to taste
rotisserie chicken seasoning, to taste
1/4 cup Japanese BBQ sauce

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Instructions

1
Trim any excess fat from the chicken thighs.
2
Score the meat side of the chicken thighs a few times to help them cook evenly.
3
Drizzle the chicken thighs with olive oil and season generously on all sides with garlic salt and rotisserie chicken seasoning. Rub the seasonings in.
4
Preheat your grill. Place the chicken thighs on the grill grates, skin-side up.
5
Grill with the lid closed for about 80% of the total cooking time (approximately 20 minutes).
6
Flip the chicken thighs so they are skin-side down. Turn the grill heat to low.
7
Continue grilling for another 5 minutes, or until the skin is crispy and the internal temperature reaches 185°F.
8
Remove the chicken from the grill and place on a cutting board.
9
Brush the chicken thighs with Japanese BBQ sauce before serving.

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Tips & Notes

Pro tips

Let chicken thighs come to room temperature 15 minutes before grilling for even cooking and crispier skin.
Place thighs skin-side down first and resist moving them for the full 6–8 minutes to build a golden, crispy crust.
Brush Japanese BBQ sauce only in the final minutes to prevent burning; apply a second coat after flipping for deeper flavor.
Check doneness with an instant-read thermometer inserted into the thickest part without touching bone—aim for 165°F.

Substitutions

Rotisserie chicken seasoning → Korean BBQ seasoning or dry rub with paprika, garlic powder, and black pepper
Japanese BBQ sauce → teriyaki glaze, Worcestershire-soy reduction, or homemade miso-honey glaze
Bone-in, skin-on thighs → bone-in drumsticks (add 2–3 minutes per side) or boneless thighs (reduce time by 3–4 minutes per side)

Storage & make-ahead

Store cooled grilled chicken in an airtight container for up to 4 days; reheat gently in a 350°F oven for 8–10 minutes or serve cold in salads.

Equipment

grill (gas or charcoal) · instant-read thermometer

Common Questions

How long should I grill bone-in chicken thighs?

Grill skin-side down for 6–8 minutes until the skin crisps, then flip and cook 8–10 minutes more until internal temperature reaches 165°F at the thickest part.

Can I use boneless chicken thighs instead?

Yes, but reduce cooking time by 3–4 minutes per side. Boneless thighs cook faster and won't develop the same crackling skin effect.

When should I apply the Japanese BBQ sauce?

Brush sauce on during the last 2–3 minutes of cooking and after flipping to prevent charring. Add a final coat right before serving for shine and flavor.