Best Spicy Sweet Chicken Thighs Recipes

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE

Steps:

• For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
• For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
• For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
• To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

INSTANT POT® SWEET AND SPICY CHICKEN THIGHS

Steps:

• Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot®). Add chicken thighs and turn to coat with the sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm.
• Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot®. Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.

SWEET & SPICY GARLIC GRILLED CHICKEN THIGHS

Steps:

• Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.
• Prepare grill.
• Remove chicken sprinkle lightly seasoned salt.
• Cook marinade for 5 minutes over medium low flame.
• Grill 25-30 minutes, turning occasionally until cooked throughout.
• Discard skin if you want before serving. Top with spicy marinade.

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

SPICY-SWEET CHICKEN THIGHS

Steps:

• Combine first five ingredients in a plastic zip-locked bag.
• Marinate for 1 hour, turning occasionally.
• Preheat oven to 425.
• Remove chicken from bag and reserve marinade.
• Arrange chicken in a shallow baking dish coated with cooking spray.
• Pour reserved marinade over chicken; sprinkle with salt and pepper.
• Bake at 425 for 20 minutes, baste chicken with marinade.
• Bake an additional 20 minutes or until chicken is done.
• Serve with lemon wedges.

CROCK POT CHICKEN THIGHS {SWEET & SPICY SAUCE} - SPEND WITH PENNIES

Steps:

• Season chicken thighs with salt and black pepper to taste.
• Heat olive oil over medium high in a 12-inch skillet. Add the chicken thighs skin side down and cook until browned about 3-5 minutes.
• In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
• Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
• Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
• When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.

SPICY CHICKEN THIGHS WITH SWEET & TANGY HONEY GLAZE RECIPE - (4.4/5)

Steps:

• Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Combine the first 8 ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Arrange the chicken thighs on the prepared baking sheet. Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well. Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush half of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey mixture and broil for 1-2 minutes more, until the chicken is nicely browned. Sprinkle the chicken with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve. Nutrition Information Per serving (4 servings) Serving size:2 thighs Calories:321 Fat:11g Saturated fat:2g Carbohydrates:28g Sugar:26g Fiber:1g Protein:28g Sodium:900mg Cholesterol:130mg

SWEET & SPICY BONELESS/SKINLESS CHICKEN THIGHS

Steps:

• 1. in a bowl combines all spices.
• 2. add the chicken, whole, sliced or cubed, combine well
• 3. brown in a pan with the butter & oil... add the garlic & water, simmer 15 mins add the scallions.