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Grilled chicken ribs with a caramelized glaze and tender texture

Chicken Ribs Recipe

Discover the flavorful, tender world of chicken ribs — a juicy, affordable alternative to common cuts like breast or thighs. This recipe teaches how to marinate, grill, bake, or slow-cook chicken ribs to perfection with a balanced mix of soy, honey, garlic, and herbs for a dish that’s both unique and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Barbecue, Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken Ribs
  • 1–1.3 kg chicken ribs trimmed of excess fat, fresh if possible
Marinade
  • 3 Tbsp soy sauce low-sodium or tamari for gluten-free
  • 2 Tbsp raw honey or coconut sugar
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil or avocado oil
  • 1 tsp Himalayan pink salt adjust to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika for subtle smokiness
  • 0.5 tsp ground coriander optional
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary chopped, or use thyme
Optional Flavor Additions
  • 0.5 tsp chipotle powder for mild heat
  • 0.5 lemon juice for brightness

Equipment

  • Mixing bowl
  • Whisk
  • Grill or oven
  • Baking tray
  • Tongs
  • Zip-top bag or container for marinating
  • Meat thermometer

Method
 

  1. Step 1 – Make the Marinade: In a bowl, whisk soy sauce, honey, vinegar, and oil. Add salt, pepper, smoked paprika, coriander, garlic, and rosemary. Mix until smooth.
  2. Step 2 – Marinate: Place chicken ribs in a zip-top bag or container. Pour marinade over and massage to coat evenly. Refrigerate at least 4 hours, ideally overnight.
  3. Step 3 – Bring to Room Temperature: Remove ribs from fridge 30 minutes before cooking for even results.
  4. Step 4 – Choose Cooking Method:
    • Grill: Preheat to 375–400°F (190–204°C). Oil grates. Grill 5–6 minutes per side until 165°F (74°C). Brush with reserved boiled marinade.
    • Oven: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway. Broil 2–3 minutes at the end for caramelization.
    • Slow Cooker: Place ribs and marinade in cooker. Cook on low 4–6 hours. Optional: Broil afterward to crisp.
  5. Step 5 – Rest and Serve: Let ribs rest 5 minutes before serving. Garnish with chopped herbs or drizzle of sauce.

Notes

Marinate overnight for deeper flavor. Always separate reserved sauce from raw meat. Cook to 165°F / 74°C internal temperature. Rest before slicing for juicier results.