Soy-Garlic BBQ Chicken Thighs with Tomato Bell Pepper Spaghetti
Soy-garlic BBQ chicken thighs served over tomato bell pepper spaghetti with fresh green onions.
Juicy soy-garlic BBQ chicken thighs served over spaghetti with a homemade tomato, green bell pepper and onion sauce. The sweet, savoury marinade gives the grilled chicken caramelized edges, while fresh green onions add a simple finishing touch.
Soy-Garlic BBQ Chicken with Tomato Spaghetti
Boneless chicken thighs marinated in soy sauce, garlic and ginger are grilled until juicy with caramelized edges. Serve them over spaghetti tossed with tomato sauce, tender green bell pepper and onion, then finish with fresh green onions.
Why This Chicken and Pasta Works
The sweet, savoury chicken adds smoky flavour to the tomato spaghetti, while the green pepper keeps the sauce from tasting too sweet. A splash of pasta water helps the sauce coat the noodles. Simple ingredients, with plenty of flavour in each forkful.
A Family Dinner Worth Firing Up the Grill
Serve these soy-garlic BBQ chicken thighs with spaghetti for a weekend supper or casual dinner with friends. Marinate the chicken ahead, then prepare the pasta while the grill heats. Add a green salad, or garlic bread for scooping up the tomato sauce.
How to Make Soy-Garlic BBQ Chicken and Spaghetti
The soy-garlic marinade combines soy sauce, brown sugar, honey, garlic and ginger for sweet, savoury BBQ chicken thighs. Turn the chicken to coat each piece, then cover and refrigerate for 1–4 hours. Let excess marinade drip off before grilling, and watch the heat—the sugars brown quickly.
Grilling Soy-Garlic BBQ Chicken Thighs
Place the marinated chicken thighs on the preheated grill with space between each piece. Let them develop browned edges before turning, and move them to a cooler area if flare-ups occur or the sweet marinade darkens too quickly. The grilled chicken adds a savoury, smoky finish to the tomato bell pepper spaghetti.
My Kitchen Tip for Soy-Garlic BBQ Chicken
Keep one area of the barbecue cooler so you can move the chicken thighs away from flare-ups. The honey and brown sugar in the soy-garlic marinade darken quickly, and that cooler spot lets the chicken finish cooking without scorching the outside.
Soy-Garlic BBQ Chicken Thighs with Tomato Bell Pepper Spaghetti
Equipment
- Outdoor BBQ or grill
- Large mixing bowl
- Whisk
- Large pot for spaghetti
- Large skillet or sauté pan
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Meat thermometer
- Colander
Ingredients
Soy-Garlic BBQ Chicken Thighs
- 6 boneless skinless chicken thighs
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1½ tablespoons ketchup
- 2 teaspoons honey
- 2 teaspoons rice vinegar
- 2 teaspoons olive oil
- 1½ teaspoons sesame oil
- 2 cloves garlic minced
- ¾ teaspoon freshly grated ginger
- ¾ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- Optional Honey Soy Glaze
- 2 teaspoons honey
- 1 teaspoon low-sodium soy sauce
Tomato Bell Pepper Spaghetti
- 285 g 10 oz dry spaghetti
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 398 mL/14 oz crushed tomatoes
- ½ cup plain tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup reserved pasta cooking water to use as needed
To Finish
- 3 green onions thinly sliced diagonally
Instructions
How to Make Soy-Garlic BBQ Chicken with Tomato Bell Pepper Spaghetti
Marinate the chicken.
- In a large bowl, whisk together the soy sauce, brown sugar, ketchup, honey, rice vinegar, olive oil, sesame oil, garlic, ginger, smoked paprika and black pepper listed under the chicken ingredients. Add the thighs and turn to coat. Cover and refrigerate for 1–4 hours.
Prepare the grill and pasta pot.
- Preheat the barbecue to medium-high, about 400°F (205°C), leaving one area cooler for finishing the chicken if needed. Clean and lightly oil the cooking grates. Bring a large pot of salted water to a boil. Prepare the sauce, pasta and chicken alongside one another so everything finishes close together.
Start the tomato bell pepper sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and diced green bell pepper. Cook for 5–6 minutes, stirring occasionally, until starting to soften. Add the 3 cloves minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.
Simmer the sauce.
- Add the crushed tomatoes, plain tomato sauce, oregano, basil, smoked paprika, salt and black pepper listed under the spaghetti ingredients. Bring to a gentle simmer. Reduce the heat and cook for 12–15 minutes, stirring occasionally, until the vegetables are tender. Partially cover if the sauce splatters.
Grill the chicken while the sauce simmers.
- Lift the thighs out of the marinade, allowing excess liquid to drip off. Discard the used marinade. Place the chicken on the grill and close the lid. Cook for approximately 5–7 minutes per side, depending on thickness. Move the thighs to the cooler area if flare-ups occur or the coating darkens too quickly. Cook until the thickest part of each thigh reaches 74°C (165°F).
Cook the spaghetti.
- While the chicken grills, add the spaghetti to the boiling water and cook according to the package directions until al dente. Before draining, reserve ½ cup pasta cooking water. Drain without rinsing.
Apply the optional glaze.
- If using, mix the additional 2 teaspoons honey and 1 teaspoon soy sauce in a clean bowl. Once the chicken is cooked through, brush it lightly with the glaze using a clean brush. Grill for another 20–30 seconds per side, watching closely to prevent burning.
Rest the chicken.
- Transfer the thighs to a clean platter and rest for 5 minutes while you finish the pasta.
Toss the spaghetti with the sauce.
- Add the drained spaghetti to the skillet and toss over low heat until evenly coated. Add reserved pasta water a tablespoon at a time, using only enough to loosen the sauce so it coats the noodles. Taste and adjust the seasoning.
Assemble and serve.
- Arrange the tomato bell pepper spaghetti on a serving platter or individual plates. Place the grilled chicken thighs over the pasta and finish with thinly sliced green onions. Serve immediately.
Notes
- Chicken thighs: Use boneless, skinless thighs for the cooking method and timing given. Larger pieces may need longer on the grill.
- Marinating: Refrigerate the chicken in the soy-garlic marinade for 1–4 hours. Discard the used marinade after removing the chicken.
- Optional glaze: The honey and soy sauce listed for the glaze are additional to the marinade ingredients. Brush on near the end of grilling and watch closely—it browns quickly.
- Pasta sauce: The onion and green bell pepper should be tender after simmering. Add reserved pasta water gradually until the tomato sauce coats the spaghetti.
- Timing: Prepare the sauce, grill the chicken and cook the spaghetti alongside one another. Marinating time is separate from hands-on preparation.
- Finishing: Rest the grilled chicken for 5 minutes, then serve over the spaghetti with freshly sliced green onions.