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Soy-garlic BBQ chicken thighs grilled until juicy, caramelized and lightly charred.

Soy-Garlic BBQ Chicken Thighs with Tomato Bell Pepper Spaghetti

These soy-marinated BBQ chicken thighs are sweet, savoury and a little smoky, with nicely charred edges from the barbecue. They’re served over spaghetti tossed in an easy tomato and green bell pepper sauce, then finished with sliced green onions. The soy marinade gives the chicken plenty of flavour without making the pasta taste overly Asian-inspired.
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Prep Time 20 minutes
Cook Time 2 hours
30 minutes
Total Time 2 hours 50 minutes
Course Dinner, Main Course
Cuisine American / North American BBQ, Asian-Inspired Fusion
Servings 4 people
Calories 788 kcal

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 BBQ Chicken Thighs

Soy BBQ Chicken Thighs - Marinade

  • 6 chicken thighs boneless and skinless
  • 1/4 cup soy sauce low-sodium
  • 2 tablespoons brown sugar add more needed
  • 1 1/2 tablespoons ketchup
  • 2 teaspoons honey
  • 2 teaspoons rice vinegar
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 3/4 teaspoon grated ginger fresh
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Tomato Bell Pepper Spaghetti

  • 10 oz spaghetti 285 g
  • 1 tablespoon olive oil
  • 1 yellow onion finely chopped
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 14 oz can 398 mL crushed tomatoes
  • 1/2 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/3 cup reserved pasta water as needed
  • 3 green onions thinly sliced

Instructions
 

Marinate the chicken.

  • Whisk together soy sauce, brown sugar, ketchup, honey, rice vinegar, olive oil, sesame oil, garlic, ginger, smoked paprika and black pepper. Add the chicken thighs and turn to coat well. Cover and refrigerate for 1–4 hours.

Make the tomato pepper sauce.

  • Heat olive oil in a large skillet over medium heat. Add onion and green bell pepper and cook for 5–6 minutes until softened.
  • Add garlic and cook for 30 seconds. Stir in tomato paste and cook for another minute.
  • Add crushed tomatoes, tomato sauce, oregano, basil, smoked paprika, salt and pepper. Simmer gently for 12–15 minutes.

Cook the spaghetti.

  • Cook spaghetti in salted boiling water until al dente. Reserve about 1/2 cup pasta water, then drain.

BBQ the chicken.

  • Preheat the barbecue to about 400°F (205°C).
  • Remove chicken from the marinade and discard the used marinade. Grill for approximately 5–7 minutes per side, or until nicely browned and the internal temperature reaches 165°F (74°C).
  • Let rest for 5 minutes.

Toss the pasta.

  • Add spaghetti to the tomato and green pepper sauce and toss until well coated. Add a splash of pasta water if needed.

Serve.

  • Twirl the spaghetti onto a large serving platter. Arrange the BBQ chicken thighs over and between the pasta, just like your photo. Spoon some of the tomato and green pepper sauce around the chicken and finish generously with sliced green onions.

For that glossy slightly charred chicken - optional

  • Mix 2 teaspoons honey with 1 teaspoon soy sauce. Lightly brush it over the cooked chicken and grill for another 20–30 seconds per side. This gives the thighs that dark, shiny, slightly charred finish without adding a lot more sweetness.
    • For the best soy-garlic BBQ chicken thighs, let the excess marinade drip off before grilling. This helps the chicken caramelize instead of steam and gives you those dark, flavourful BBQ edges without burning the sweet soy glaze.

Notes

  • Marinate for better flavour. Let the boneless chicken thighs sit in the soy-garlic BBQ marinade for at least 1 hour. Around 2–4 hours gives them even more flavour.
  • Boneless chicken thighs stay juicy. They’re ideal for grilling because they stay tender and develop those delicious caramelized edges.
  • Watch the BBQ closely. The brown sugar and honey in the marinade can darken quickly, so cook over medium-high heat rather than over direct high flames.
  • Cook chicken to 165°F (74°C). A meat thermometer is the easiest way to make sure the grilled chicken thighs are safely cooked without drying them out.
  • Don’t skip the pasta water. A splash helps the tomato bell pepper spaghetti sauce coat the pasta nicely.
  • Keep some texture in the peppers. Cook the green bell pepper until tender but not completely soft. It adds colour and a nice bite to the spaghetti.
  • Add green onions just before serving. They brighten up the rich soy-garlic BBQ chicken and tomato spaghetti and add a fresh finish.

Nutrition

Serving: 1servingCalories: 788kcalCarbohydrates: 74gProtein: 40gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 166mgSodium: 1501mgPotassium: 887mgFiber: 5gSugar: 16gVitamin A: 926IUVitamin C: 33mgCalcium: 73mgIron: 4mg
Keyword Asian inspired BBQ chicken, boneless chicken thigh recipe, Easy Baked BBQ Chicken Thighs, Grilled Chicken Pasta, recipe, soy garlic BBQ chicken thighs, soy marinated chicken thighs, tomato bell pepper spaghetti
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