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.
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Trim any excess fat from the chicken thighs.
Score the meat side of the chicken thighs a few times to help them cook evenly.
Drizzle the chicken thighs with olive oil and season generously on all sides with garlic salt and rotisserie chicken seasoning. Rub the seasonings in.
Preheat your grill. Place the chicken thighs on the grill grates, skin-side up.
Grill with the lid closed for about 80% of the total cooking time (approximately 20 minutes).
Flip the chicken thighs so they are skin-side down. Turn the grill heat to low.
Continue grilling for another 5 minutes, or until the skin is crispy and the internal temperature reaches 185°F.
Remove the chicken from the grill and place on a cutting board.
Brush the chicken thighs with Japanese BBQ sauce before serving.
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.
grill (gas or charcoal) · instant-read thermometer
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.
Yes, but reduce cooking time by 3–4 minutes per side. Boneless thighs cook faster and won't develop the same crackling skin effect.
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.
Season and refrigerate thighs up to 24 hours before grilling. Reheat cooked thighs gently in a 350°F oven for 8–10 minutes without drying out.
These are grilled with direct heat to crisp the skin; rotisserie cooks indirectly. Grilling gives you more char and control over the glaze finish.
