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Grilled Soy-Glazed Chicken Thighs & Scallions

Scott Phillips

Servings: four.



  • 3/4 cup dry sherry
  • 1/3 cup low-salt soy sauce
  • 1/4 cup honey
  • 3 Tbs. vegetable oil
  • 1 large clove garlic, minced
  • 3/4 tsp. ground ginger
  • 1/2 tsp. coarsely ground black pepper
  • 1/4 tsp. crushed red chile flakes
  • 8 skinless bone-in chicken thighs (about 3-1/4 lb.), trimmed of excess fat
  • 8 scallions, trimmed

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 115
  • Sodium (mg): 840
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 30


  • Heat a gas grill to medium or prepare a medium-hot charcoal fire. In a medium bowl, whisk the sherry, soy sauce, honey, 2 Tbs. of the oil, the garlic, ginger, pepper, and chile flakes until blended. Pour into a large zip-top bag. Cut two or three 1/4-inch-deep slashes in the skin side of the thighs and put them in the bag. Marinate at room temperature for 10 minutes (or up to 4 hours in the fridge), turning the bag a few times to evenly coat the thighs. Coat the scallions in the remaining 1 Tbs. oil. Lift the thighs out of the marinade (let excess marinade drain back into the bag) and set them on the hottest part of the grill. Arrange the scallions around the thighs on the cooler parts of the grill. Grill, turning frequently to prevent burning, until the scallions are tender, 5 to 8 minutes, and the thighs are cooked through, about 20 minutes. Remove the scallions and thighs from the grill as they finish cooking and tent loosely with foil.
  • While the thighs are on the grill, pour the marinade into a small saucepan. Bring to a boil over high heat and reduce the liquid to a syrupy glaze (about 1/3 cup), 10 to 15 minutes.
  • Drizzle the glaze over the chicken thighs and scallions and serve.

Pair with steamed fragrant white rice like jasmine.


Rate or Review

Reviews (7 reviews)

  • ogindeng | 02/28/2021

    Fantastic and easy!

  • LArcher | 02/14/2017

    Prepared this today for Valentines Day dinner. We were planning on going out for dinner but then decided to stay in. This recipe was quick and easy and delicious! I used Madeira instead of Sherry because that is what I had on hand. Served this dish with steamed cauliflower and spinach and toasted baguette rubbed with olive oil and a cut garlic clove. The baguette was great for mopping up some of the glaze. Yum!

  • Kohola | 02/20/2012


  • met02 | 01/02/2012

    I will definitely include this in my recipe list which I have explored at http://www.wikichicken.com. It will be a perfect gift to prepare during my dads birthday. Thanks!

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