Grilled Chicken Thighs with Honey Sesame Glaze + VIDEO)

Name: Grilled Chicken Thighs with Honey Sesame Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Ingredients: 2 pounds boneless skinless chicken thighs, (trimmed); 1/4 cup honey; 2 tablespoons low sodium soy sauce; 2 tablespoons ketchup; 2 tablespoons neutral oil ((like vegetable or canola)); 1 tablespoon oyster sauce; 1 tablespoon Asian sweet chili sauce ((I use Mae Ploy)); 1 tablespoon toasted sesame oil; 1 tablespoon rice wine; 1 teaspoons Asian chili sauce ((like Sambal Oelek)); 1 tsp EACH garlic powder, ground ginger; 1/2 tsp EACH onion powder, paprika

Grilled Chicken Thighs recipe with Honey Sesame Glaze is savory-sweet, juicy and utterly delicious with just minutes of hands-on prep!

These Grilled Chicken Thighs are finger lickin’ good and one of my husband’s all-time favorites! They’re a little sweet, a little sticky, a little spicy, a little tangy and a whole lot of YUM! The sensational honey sesame glaze is made with pantry friendly ingredients of honey, soy sauce, ketchup, sesame oil and rice wine punctuated by zesty ginger, garlic and chili sauce. Best of all, the glaze doubles as the marinade for effortlessly flavorful chicken in minutes without double the work! Come dinner time, just pop the chicken on the grill (oven and skillet instructions included) and serve with your favorite sides like coconut rice, grilled vegetables and fruit salad.

We love grilled chicken! Grilling chicken makes dinnertime a breeze with hardly any cleanup! Some of our favorite grilled chicken recipes include: Greek chicken, cilantro chicken, chili lime chicken, Hawaiian chicken ,buffalo chicken and now you can add these grilled chicken thighs to the list!

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HOW TO MAKE grilled chicken thighs VIDEo

top view of grilled chicken thighs on a platter

Easy Grilled Chicken Thighs Recipe

Easy. Celebrate with this easy grilled chicken thighs recipe just in time for Labor Day! This recipe was created because we’re obsessed with my skillet honey sesame chicken. This recipe, however, is much simpler, just whisk the marinade ingredients together (which you’ll divide and use part as the glaze), marinate, then grill! As the chicken cooks, the honey caramelizes and creates the most incredible layers of sweet-smoky flavor!

Make it any time of year. This recipe is perfect for the hot summer months or use an indoor grill pan or oven in the cooler months.

The outrageously delicious marinade. The marinade/glaze boasts an addictive, complex balance of savory, sweet, and tangy with a kick of heat. It’s savory from the soy and oyster sauce, aromatic and punchy from the garlic and ginger, sweet from the honey and sugar, and tangy from the ketchup and rice wine. Finally, it’s finished off with Asian sweet chili sauce that pumps it with complex sweet, spicy ginger notes.

Pantry friendly. These sticky grilled chicken thighs are made with kitchen staples if you do much Asian cooking (or soon to be staples if you don’t). Once you stock them once, you can make restaurant worthy chicken any night of the week!

Budget friendly. Feed the entire family for the fraction of dining out with the bonus of customizing the sweetness, tanginess, heat and veggies of this boneless chicken thighs recipe just how you like it.

serving boneless grilled chicken thighs on a plate garnished by green onions

bone-in or boneless chicken thighs

You may use bone-in or boneless chicken thighs for this recipe. I prefer using boneless, skinless chicken thighs because they are quick cooking – which means quicker eating! Due to the honey in the glaze, the quick cooking also helps prevent the marinade from burning. If you use bone-in chicken thighs, you may need to reduce the heat.

Can I Use Chicken Breasts Instead?

I HIGHLY recommend grilling boneless, skinless chicken thighs for the juiciest chicken. Chicken thighs are dark meat, which means they are inherently juicier, richer tasting, and produce more tender chicken than chicken breasts. They are also harder to overcook, and they stay tender for days with a more palate pleasing texture — even when reheated for leftovers!

All that said, you may still use chicken breasts for this recipe. You will need to pound the chicken to an even thickness before marinating OR if your chicken breasts are larger, slice them through the equator to create thin filets. Thin chicken breasts will ensure your chicken is cooked through before it becomes overly charred on the outside due to the honey.

Also note, you don’t want to overcook chicken breasts or they won’t be as juicy. Chicken breasts should be cooked to an internal temperature of 165 degrees F, 10 degrees less than the ideal 175 degrees F for grilled chicken thighs.

Grilled Chicken Thigh Marinade ingredients

The marinade ingredient list may look lengthy, but you are just whisking the sauce ingredients together which takes minutes. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

about sesame oil

Sesame oil is the namesake and star of the marinade! Sesame oil is a cooking oil made from sesame seeds. There are a few varieties made with pressed plain seeds or toasted seeds. For this recipe, we want toasted sesame oil, also known as dark, black, or Asian sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor. It is reserved as a finishing oil for sauces, soups, salads, marinades, etc. because a little goes a long way. Please don’t confuse toasted sesame oil with light/plain sesame oil which is a high-heat, low-flavor oil and used for stir frying and sautéing.

Soy sauce: grounds the marinade with its salty depth. Use low sodium so your chicken isn’t too salty.
Oyster sauce: this adds that extra punch of flavor that cannot be replicated with other ingredients/sauces. Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.

What if I’m allergic to shellfish? Or vegetarian?

If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.

Honey and sugar: honey sesame is a favorite combination because it beautifully balance the umami of the soy and oyster sauce. You may substitute with additional granulated sugar or honey.
Asian sweet chili sauce: is a secret ingredient I like to use instead of just adding additional sugar AKA it’s sugar with flavor. It is made with red chilies, onion, garlic, brown sugar and fish sauce for a one stop complex flavor stop. It can be found in the Asian section of your grocery store. It is sometimes labeled “Thai Sweet Chili Sauce.” Please do not confuse it with Asian Chili sauce/paste without the “sweet” – or your mouth will be on fire!
Asian chili sauce: is needed to balance the sweetness of the honey and add a depth of flavor. I use Sambal Oelek with the green lid but you can also use your favorite chili sauce.
Ketchup: adds a rich tanginess but I promise it won’t make your grilled chicken thighs taste like ketchup!
Rice wine: adds a sweetness and depth of flavor to the marinade. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic flavor without the sweetness.
Aromatics: ginger, and garlic add warm spicy, almost peppery notes. I use ground instead of fresh because I find them more pleasing in the glaze portion – but you may use fresh if you prefer.

serving marinated grilled chicken thighs

CAN I MAKE the marinade GLUTEN FREE?

Yes, use tamari instead of soy sauce and gluten free oyster sauce. You’ll also want to double check that your ketchup is gluten free.

How to Grill Chicken Thighs

The important elements to really juicy grilled chicken thighs is a fabulous marinade, trimmed fat, a hot grill and a meat thermometer. Here’s an overview of how to make them (full printable recipe in at the bottom of the post)

Step 1: Make the Marinade

Whisk together all of the grilled chicken thigh marinade/glaze ingredients together in a large freezer bag or shallow dish (whatever you are going to marinate the chicken in).
Remove ¼ cup of the marinade to use later as the glaze. Refrigerate until ready to use.

Step 2: Marinate the Chicken

Add the boneless chicken thighs to the remaining ¾ of the marinade in the bag/bowl and turn to coat. Seal and refrigerate for 2 hours, or up to overnight.
When you’re ready to grill the chicken thighs, remove them from the fridge and let rest at room temperature for 20-30 minutes.

showing how to to make grilled chicken thighs recipe by marinating the chicken in a glass bowl

Step 3: Grill the Chicken Thighs

Grease and preheat the grill to medium high heat, 375°F.
Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 170 degrees F.
Transfer chicken to a cutting board and let rest 5 minutes before slicing.

showing how to make grilled chicken thighs by grilling on the grill until seared and golden

How to Cook chicken thighs in the oven or stove

You may also bake or cook the chicken on the stovetop, although we love the added smoky char and easy cleanup of the grill!

how to PAN SEAR chicken thighs

1. Grease an indoor grill pan or heat 1 tablespoon of oil in a large nonstick skillet over medium heat. An indoor grill pan works much better because the honey likes to char in a skillet.
2. Working in batches, remove the chicken from the marinade and let excess drip off. Add chicken to the hot pan and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
3. Flip the chicken over, cover the pan, and reduce the heat to medium.
Cook for approximately 5 to 7 more minutes (depending on the thickness of the chicken).
4. Transfer chicken to a plate/cutting board. Bush chicken with reserved glaze and let rest 5 minutes before serving.

how to bake chicken thighs

1. Line a baking sheet with foil and spray with cooking spray.
2. Add the boneless chicken thighs in an even layer so they aren’t touching.
3. Bake at at 425 degrees F for 25-30 minutes or until cooked through.
4. Bush chicken with reserved glaze and let rest 5 minutes before serving.

what temperature should Chicken thighs be cooked to?

Your grilled boneless chicken thighs are done when they register 175 degrees on an instant read thermometer. Note this is higher than the 165 degrees required for chicken breasts because dark chicken meat contains higher amounts of connective tissue. Cooking dark meat to only 165 F will yield chewy, rubbery meat, but cooking it to 175 F will yield tender, juicy meat as the collagen melts and turns to gelatin.

I recommend investing in a meat thermometer otherwise there is no accurate way to know when your chicken is cooked without slicing it open and losing valuable juices.

How to Prevent Chicken From Sticking to a Grill

There are three key tips for preventing your chicken thighs from sticking to your grill:

1. Clean the grill before cooking. You should clean your grill grates before and after grilling with a wire grill brush to remove any residue. This will ensure the chicken comes in directly contact with the greased grill and will also create beautiful grill marks.
2. Grease the grill. Generously grease the CLEANED grill with a wad of oiled paper towels using tongs just before adding the chicken. NEVER use spray oils once the grill is on. As always, use a high smoking oil like vegetable oil or canola oil and never olive oil.
3. Add chicken to a hot grill. Heat up the grill with the lid closed so it can achieve temperature more quickly; plan on 10-15 minutes. Don’t add the chicken until the grill reaches temperature. This will also help it sear nicely and release from the grill.

Tips for the Best grilled chicken thighs

Use chicken thighs. For the juiciest, most flavorful chicken without becoming overly charred, use chicken thighs. If you choose chicken breasts, use filets.
Marinate the chicken: You can get away with marinating the chicken for as little as 60 minutes, but the longer you marinate the chicken, the more flavorful it will become. I recommend at least 4 hours.
Bring chicken to room temperature before cooking. You always want any protein to sit at room temperature for 15-30 minutes before cooking (and larger cuts even longer). Room temperature chicken will cook faster if started at a higher temperature which means the outside is less likely to overcook and there is less time for moisture to be released while cooking.
Grease the grill or pan very well. The honey in the marinade makes the chicken prone to sticking, so make sure you grease your grill or pan very well. If using a grill pan, use paper towels or a brush to coat it in oil; if using a skillet, heat 1 tablespoon olive oil before adding chicken.
Use a meat thermometer to check for doneness. Always use a m eat thermometer so you don’t undercook or overcook your chicken. A meat thermometer means perfectly grilled tender, juicy chicken thighs ever time.
Allow for carryover. I recommend removing the boneless chicken thighs from the grill at 170 degrees F. This is 5 degrees under the final desired temperature of 175 degrees F. This allows for carryover, meaning the temperature will continue to rise 5 degrees once the chicken is removed from the heat.
Let the chicken rest. After the chicken is finished cooking, transfer it to a cutting board and let rest for 5-10 minutes before slicing so it has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.
Customize the heat. You can customize the heat of the grilled chicken thigh marinade by adding more or less chili sauce.

up close of boneless grilled chicken thighs showing how juicy they are

FAQs About Marinating Chicken thighs

HOW LONG SHOULD CHICKEN BE MARINATED?

Chicken thighs are best if the marinade is allowed to work its magic for at least 4-6 hours. However, the chicken can be refrigerated in the marinade for as long as 24 hours!

IS IT POSSIBLE TO MARINATE CHICKEN FOR TOO LONG?

Yep! You can marinate the chicken for up to 24 hours, but don’t push it too much longer than that otherwise the acid in the marinade can break down the muscle fibers too much and make your chicken mushy.

SHOULD YOU POKE HOLES IN THE CHICKEN BEFORE MARINATING IT?

No, you should NOT poke holes in the chicken before marinating. This actually drains out the valuable juices and will result in less juicy marinated chicken thighs. You can cut slits in thick pieces of chicken like chicken legs to reach deeper into the protein, but never poke holes.

WHAT ARE THE BEST CONTAINERS FOR MARINATING CHICKEN?

I prefer food-safe sealable plastic bags such as freezer Ziploc bags. They really allow the marinade to envelop the chicken vs. a dish in which the marinade might not cover all of it. When using a plastic bag, make sure to squeeze out excess air before sealing then roll up the bag so the chicken is nice and snug. Sealable bags are also great for easy cleanup – just toss them!

You may also use food grade plastic, stainless steel, or glass containers and cover with plastic wrap if they don’t have a lid. If you marinate the boneless chicken thighs in a shallow dish, make sure to flip the chicken over occasionally so it marinates evenly.

SHOULD I MARINATE CHICKEN IN THE FRIDGE?

Always marinate chicken for a prolonged period of time covered in the refrigerator and not at room temperature to avoid food-born illness. Only remove the chicken thighs from the fridge to the counter 30 minutes before you’re ready to grill to help bring it to room temperature so it cooks more evenly.

CAN CHICKEN BE FROZEN IN A MARINADE?

Yes! If you can’t get to cooking your marinating grilled chicken thighs within 12 hours, just pop it in the freezer – another perk of using sealable plastic bags. When it’s time to cook, just thaw and cook immediately. You don’t want the chicken to marinate again or it can become mushy.

possible recipe variations

Use a different cut of chicken: I typically make this recipe with boneless chicken thighs because the rich flavor holds its own against the strong marinade, but the marinade works with any cut of chicken. Just note that you’ll need to slice chicken breasts thinly and cook them just until they reach an internal temperature of 165F.
Customize the marinade: The marinade is perfect for us, but you may find you like it sweeter, tangier, or spicier. Taste the marinade before adding the chicken. Sweeten it up with sugar or add sweet heat with Asian Sweet Chili Sauce, make it tangier with rice wine or spicier with additional chili sauce. Just keep a note of your adjustments then whip out the perfect marinade for next time.
Make it spicy: Increase the amount of sambal oelek in the marinade, or add a pinch of red pepper flakes.
Make it gluten-free: Use gluten free soy sauce or tamari, gluten free oyster sauce and double check that your Asian sweet chili sauce and ketchup are gluten free.

showing how to serve marinated grilled boneless chicken thighs with rice and vegetables

what to serve with Boneless Grilled Chicken Thighs

This is a versatile grilled chicken thigh recipe that pairs well with rice and veggies or your favorite summer sides. Here are a few options to make a complete feast:

Rice: I love serving the sweet and tangy chicken with steamed white rice, Coconut Rice, or Pineapple Rice, but any rice will work. Just pop the rice in your rice cooker for a hands-off easy side or even microwave the pouches if you’re making a serving for one or meal prep.

Noodles: Rice vermicelli, ramen, soba noodles, rice noodles or even linguine are a fun way to mix things up!

Low carb: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash

Appetizers: Spring Rolls, Chicken Lettuce Wraps, Pineapple Cream Cheese Wontons, Crab Rangoons, Chicken Satay, Potstickers, Pork Egg Rolls, Sesame Chicken Egg Rolls, Sweet and Sour Chicken Egg Rolls and Chinese Chicken Wings.

Soup: Tom Yum Soup, Tom Kha Gai, Laksa, Curried Butternut Squash Soup and Thai Noodle Soup.

Salad: Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.

Fruit: simple chopped pineapple is always an easy, welcome side or Grilled Pineapple, Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, and Pina Colada Fruit Salad are also fantastic.

How to Serve Grilled Chicken Thighs

The grilled chicken thigh marinade is slightly salty and sweet, making it incredibly versatile. Use leftover grilled chicken in any of the following dishes:

Kabobs: Instead of grilling the chicken thighs whole, chop it into chunks and skewer along with pineapple, bell peppers and onions.
Salad: Load up your favorite greens with grilled chicken and vegetables such as bell peppers, cucumbers and carrots. Throw in some nuts, like cashews, for crunch and some mango, pineapple or papaya for sweetness. Toss in some cilantro, green onions and drizzle with Peanut Sriracha Dressing.
Wraps: Serve the chicken in a flatbread with lettuce, veggies and any desired toppings.
Lettuce wraps: Go low carb and load bib lettuce leaves with grilled boneless chicken thighs and veggies and top with avocado crema.
Tacos: Add leftover grilled chicken thighs to a charred tortilla along with black beans, and desired toppings such pineapple slaw, avocado crema and sriracha aioli. I particularly love it with mango salsa, pineapple salsa or corn salsa.
Grain Bowls: Pile chicken on hot steamed rice, coconut rice or grains of choice, top with greens of choice, grilled or roasted vegetables (roasted sweet potatoes are amazing), fresh vegetables such as tomatoes and cucumbers and tasty toppings such as pickled red onions, pineapple, mango, avocado, cashews/almonds or peanuts, etc. Drizzle it all with Thai Peanut Dressing.
Stir fry: Stir fry the marinated, chopped chicken in a hot skillet, remove, then stir fry some veggies.

HOW TO prep ahead

You can either cook the chicken ahead of time for meal prep, or prepare individual components of the recipe:

Marinade: whisk the marinade together; store in an airtight container in the refrigerator WITHOUT the chicken for up to 2 days ahead of time.

Chicken: cooked chicken thighs makes fantastic meal prep or leftovers if not initially overcooked.

HOW TO STORE AND REHEAT

Storage: store grilled chicken thighs in an airtight container in the refrigerator for 3-4 days.

Microwave: chop or slice the chicken so it reheats more evenly; heat for 30 seconds, then at 15-second intervals as needed.

Oven: transfer chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 8-10 minutes or just until warmed through.

HOW TO Freeze

Freeze the uncooked chicken thighs in the marinade or after it’s been cooked:

Freeze chicken in marinade: Add the chicken to the marinade in a freezer-safe bag, squeeze out excess air and freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you thaw the chicken in the refrigerator.

Freeze cooked chicken thighs: Let the grilled chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. If you want access to individual pieces of chicken without having to thaw all of the chicken, wrap each chicken thigh in plastic wrap before adding it to the freezer bag. Freeze for 2 to 3 months.

showing how to serve chicken thighs recipe by adding a bowl with vegetables

Looking for more grilled chicken recipes?

Buffalo Chicken
Greek Chicken
Chili Lime Chicken Tacos
Peanut Satay Chicken
Cilantro Lime Chicken
Chipotle Chicken
Lemongrass Chicken

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Tools Used in This Recipe

BBQ Grill Brush

Digital Meat Probe Thermometer

Basting Brush

Indoor Skillet Grill with Lid

Baking Sheet Half Sheet (13×18)

Small Whisk

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Grilled Chicken Thighs with Honey Sesame Glaze

These Grilled Chicken Thighs are finger lickin’ good and one of my husband’s all-time favorites! They’re a little sweet, a little sticky, a little spicy, a little tangy and a whole lot of YUM! The sensational honey sesame glaze is made with pantry friendly ingredients of honey, soy sauce, ketchup, sesame oil and rice wine punctuated by zesty ginger, garlic and chili sauce. Best of all, the glaze doubles as the marinade so you can create effortlessly flavorful chicken in minutes without double the work! Come dinner time, just pop the chicken on the grill and serve with your favorite sides like coconut rice, grilled vegetables and fruit salad.

Servings: servings

Total Time: 4 20

Prep Time: 10

Cook Time: 10

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Ingredients

CHICKEN

2 pounds boneless skinless chicken thighs, trimmed

Honey Sesame Marinade/Glaze

1/4 cup honey
2 tablespoons low sodium soy sauce
2 tablespoons ketchup
2 tablespoons neutral oil (like vegetable or canola)
1 tablespoon oyster sauce
1 tablespoon Asian sweet chili sauce (I use Mae Ploy)
1 tablespoon toasted sesame oil
1 tablespoon rice wine
1 teaspoons Asian chili sauce (like Sambal Oelek)
1 tsp EACH garlic powder, ground ginger
1/2 tsp EACH onion powder, paprika

Instructions

Whisk all of the marinade/glaze ingredients together in a large freezer bag or shallow dish (whatever you are going to marinate the chicken in). Remove ¼ cup to use later as the Glaze. Add the chicken thighs to the remaining marinade in the bag/bowl and turn to coat. Seal/cover and refrigerate for 2 hours, up to overnight.
When ready to cook, remove the chicken from the fridge and let rest at room temperature for 20-30 minutes.

GRILL DIRECTIONS

Preheat the grill to 375 degrees F with the lid closed. Clean, and generously grease the grill with vegetable oil.
Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 170 degrees F for thighs, 160 F for breasts.) Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.

OVEN DIRECTIONS

Line a baking sheet with foil and spray with cooking spray. Add the chicken thighs so they aren’t touching.
Bake at 375 degrees F for 20-30 minutes (depending on size), until the internal temperature reaches 170 degrees F for thighs, 160 F for breasts. Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.

SKILLET DIRECTIONS

The chicken will char more due to the honey so I recommend using an indoor grill pan. Grease an indoor grill pan and heat to medium-high heat. If using a nonstick skillet, heat 1 tablespoon oil over MEDIUM heat.
Working in batches, remove chicken from the marinade and let excess drip off. Add chicken and cook, undisturbed, for 3-4 minutes, or until nicely browned on one side.
Flip chicken over, cover, and reduce heat to medium-low. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until the internal temperature reaches 170 degrees F for thighs, 160 F for breasts. Transfer chicken to a plate/cutting board. Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.

Video

Notes

Aromatics: I use ground instead of fresh because I find them more pleasing in the glaze portion – but you may use fresh if you prefer.
Use a meat thermometer: Always use a meat thermometer (my fav!) so you don’t undercook or overcook your chicken. A meat thermometer means perfectly grilled tender, juicy chicken thighs ever time.
Prep ahead: The marinade can be refrigerated WITHOUT the chicken for up to 2 days ahead of time. You can also trim the chicken 48 hours ahead of time.
Serving suggestions: See post for tasty side serving suggestions and fun ways to serve the chicken.

How to Store and Reheat

Storage: Store cooked chicken in an airtight container in the refrigerator for 3-4 days.
Freeze chicken in marinade: Add the chicken to the marinade in a freezer-safe bag, squeeze out excess air and freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you thaw the chicken in the refrigerator.
Freeze cooked chicken thighs: Let the grilled chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. If you want access to individual pieces of chicken without having to thaw all of the chicken, wrap each chicken thigh in plastic wrap before adding it to the freezer bag. Freeze for 2 to 3 months. Thaw in the refrigerator overnight.
To reheat in the microwave: Chop or slice the chicken so it reheats more evenly; heat for 30 seconds, then at 15-second intervals as needed.
To reheat in the oven: Transfer chicken to an oven-proof dish. Cover with foil and reheat at 350 degrees F for 8-10 minutes or just until warmed through.