HORN · Chicken
Smothered Chicken
Crisp skin, sticky glaze, live fire.
5.0No reviews yet
Crisp skin, sticky glaze, live fire.
By Matt Horn | Updated on October 6, 2026
Cook30-40 min
Prep30 min (plus marinate)
Serves4
EasyThis is the chicken we cook at home. A sweet, savory marinade does double duty as a baste, and a two-zone fire gives you color on the skin and a gentle finish to cook it through. The burn comes at the end — a final pass over direct heat to caramelize and char.
Ingredients
- 018 bone-in chicken thighs
- 02¼ cup olive oil
- 033 tbsp brown sugar
- 041½ tbsp minced garlic
- 051 tsp dried thyme
- 061 tsp dried rosemary
- 072 tsp kosher salt
- 081 tsp black pepper
- 09Chopped parsley
Method
- Step 1Whisk together oil, brown sugar, garlic, herbs, salt and pepper.
- Step 2Reserve a small portion for basting, then coat the chicken with the remainder. Refrigerate for at least 30 minutes or overnight.
- Step 3Prepare a hot grill with both direct and indirect heat.
- Step 4Begin skin-side down over medium-high heat to build color, then move to indirect heat and continue cooking until the thickest part reaches 165°F.
- Step 5Baste lightly toward the end and finish over direct heat to caramelize the skin.
- Step 6Rest briefly and garnish with parsley.
Matt's Notes
Dry the skin before it hits the grill — wet skin steams instead of crisping.
What you'll need
