Spicy Glazed Chicken Thighs

In every job that must be done there is an element of fun. You find the fun and Snap! the jobs a game. Mary Poppins had it right and so we look for the fun in our weekend chores. As we head out into the hoards of people doing their weekend chores, we have the pleasure of knowing there is a reward at the end of the trip. My husband and I have a favorite little Asian “fast food” place we pop into when we are running the gauntlet of stores that constitute the weekly food shopping trip.

I call it the gauntlet because we have grown fond of certain foods we can only get from certain markets so we map out a path from one store to the next. To reward ourselves for shopping well done, we order a platter of grilled chicken thighs with a spicy glaze, brown rice and Sumi Salad all washed down with a glass of passion fruit iced tea. The joy of eating makes wrestling with the weekend traffic crowds worth while!

Every time we have this lunch, which makes us so very happy, David asks me if we can make this at home? And then I forget…..until now. All the planets have finally aliened! It’s time to recreate the spicy chicken and the crunchy cabbage salad. Hmm….does this mean if I can make it at home, we need to find a new shopping reward lunch? Now that’s a job we can have fun with!

Spicy Glazed Chicken Thighs

Spicy Glaze

For the glaze: Prepare the glaze by putting the orange juice, brown sugar, vinegar, sesame oil, Worcestershire sauce and Sambal in a medium saucepan.

Thicken Glaze

Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Set aside to glaze the spice rubbed chicken with during the grilling process.

Trim the thighs

Trim the fat from the chicken thighs with kitchen shears or a knife. I like using kitchen shears for trimming meats and vegetables, like artichokes.

Rub and Glaze

For the rub: Mix the spice together in a small bowl. Sprinkle the spice rub over the chicken thighs and rub into the meat, to coat evenly. Arrange the chicken thighs on a platter to grill or the prepared baking sheet cover in foil if you are going to broil the chicken instead of grilling it. I like grilling for many reasons: Less pans to clean, nice grill marks and flavor and my husband does the cooking! Bonus!

Baste chicken with glaze

To Grill: Preheat the grill to high heat. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. 

Grill chicken

Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board and rest the chicken for a few minutes. 

Lacquered  glaze

The combination of the spice rub with the glaze creates a beautiful lacquered finish on the chicken thighs. Spicy and slightly sweet, these are amazing little morsels atop the the brown rice. Success!

Spicy Chicken Bowl

Slice the chicken into thin strips. Serve over Brown Rice with Sumi Salad. Did it taste exactly like our restaurant favorite? No, but it was darn close. Close enough to make us very happy right at home 🙂

Spicy Glazed Chicken Thighs
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
370 calories
19 g
209 g
15 g
38 g
4 g
205 g
365 g
15 g
0 g
10 g
Nutrition Facts
Serving Size
205g
Servings
6
Amount Per Serving
Calories 370
Calories from Fat 136
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 209mg
70%
Sodium 365mg
15%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
2%
Sugars 15g
Protein 38g
Vitamin A
4%
Vitamin C
11%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Glaze
  1. 1/2 cup orange juice
  2. 1/4 cup dark brown sugar
  3. 2 tablespoons rice vinegar
  4. 1 tablespoon toasted sesame oil
  5. 1 tablespoon Worcestershire sauce
  6. 1 -2 tablespoons Sambal Oelek (chili sauce) depending on your heat preference
For the Spice Rub
  1. 2 tablespoons sugar
  2. 1 1/2 teaspoons five-spice powder
  3. 3/4 teaspoon smoked paprika
  4. 1/2 teaspoon black pepper
  5. 1/2 teaspoon salt
  6. 8 boneless, skinless chicken thighs, trimmed
Instructions
  1. For the glaze: Prepare the glaze by putting the orange juice, brown sugar, vinegar, sesame oil, Worcestershire sauce and Sambal in a medium saucepan.
  2. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Set aside to glaze the spice rubbed chicken with during the grilling process.
  3. Trim the fat from the chicken thighs with kitchen shears or a knife.
  4. For the rub: Mix the spice together in a small bowl. Sprinkle the spice rub over the chicken thighs and rub into the meat, to coat evenly. Arrange the chicken thighs on a platter to grill or the prepared baking sheet cover in foil to broil.
  5. To Grill: Preheat the grill to high heat. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board and rest the chicken for a few minutes.
  6. To Broil: Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
  7. Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush some of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with more glaze and broil for 1-2 minutes more, until the chicken is nicely browned.
  8. Slice the chicken into thin strips. Serve over Brown Rice with Sumi Salad.
beta
calories
370
fat
15g
protein
38g
carbs
19g
more
Life of the Party Always! http://lifeofthepartyalways.com/

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