For best results, use bone-in, skin-on chicken thighs as they stay moist and flavorful during grilling. Marinating the chicken overnight will yield a more intense flavor. Ensure the grill is properly preheated to prevent the chicken from sticking. Lightly oiling the grate will also help. If the chicken skin starts to burn before the chicken is cooked through, move the chicken to a cooler part of the grill or lower the heat. You can also tent the chicken loosely with foil to prevent further browning. Serve the grilled chicken with your favorite sides, such as grilled vegetables, rice, or a fresh salad.
Sweet and Sour Grilled Chicken
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME8 hrs 30 mins
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SERVING6 People
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VIEWS15
Experience the delightful contrast of sweet and tangy flavors with this grilled chicken recipe. The marinade tenderizes the chicken while imparting a rich, nuanced taste, creating a dish perfect for summer barbecues or a quick weeknight dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol87 mg
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Fiber0 g
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Protein24 g
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Saturated Fat4 g
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Sodium328 mg
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Sugar18 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the brown sugar, olive oil, apple cider vinegar, Dijon mustard, lime juice, lemon juice, minced garlic, seasoned salt, and black pepper until well combined. (5 minutes)
02
StepPlace the chicken thighs in a glass or ceramic bowl. Pour the sweet and sour mixture over the chicken, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (5 minutes)
03
StepPreheat an outdoor grill to medium heat (about 350-400°F or 175-200°C) and lightly oil the grill grate to prevent sticking. (10 minutes)
04
StepRemove the chicken thighs from the marinade, allowing any excess to drip off. Discard the remaining marinade to avoid any potential contamination. (2 minutes)
05
StepPlace the chicken thighs on the preheated grill, skin-side down. Grill for 8-10 minutes, then flip and continue grilling for another 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the thigh to ensure doneness. The juices should run clear when pierced with a fork. (20 minutes)
RECIPE REVIEWS
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Cheyanne Streich
Jun 29, 2025The perfect balance of sweet and sour. I added some pineapple chunks to the grill for a tropical twist.
Shanny Okeefe
Jun 19, 2025I marinated the chicken overnight and it was incredibly flavorful. Will definitely make again!
Ciara White
Jun 17, 2025This was so easy to make and everyone loved it! The marinade is fantastic.
Maiya Hilll
Jun 11, 2025Great recipe! I used boneless, skinless chicken thighs and it worked perfectly.
Bernie Gleichner
Jun 1, 2025This recipe is a keeper. My go-to for grilled chicken from now on.
Myrtice Willms
May 23, 2025Simple ingredients, easy instructions, and delicious results. What more could you ask for?
Taurean Lindgren
May 20, 2025My family raved about this chicken! The grill marks made it look as good as it tasted.
Rodrigo Champlin
May 18, 2025I'm not usually a fan of sweet and sour, but this recipe converted me!