Best Sweet Spicy Garlic Grilled Chicken Thighs Recipes

Sweet & Spicy Garlic Grilled Chicken Thighs image

Provided by Rita1652

Time 45m

Yield 5 serving(s)

Number Of Ingredients 7

5 lbs chicken thighs, fat trimmed
8 ounces prepared pepper jelly, room temperature (I used Hot As Hell Habanero Zucchini Jelly Hot As Hell Habanero Zucchini Jelly)
8 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian herb seasoning
1/2 tablespoon oil
seasoning salt

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.

Nutrition Facts : Calories 1100.1, Fat 70.8, SaturatedFat 20.2, Cholesterol 382.1, Sodium 361, Carbohydrate 33.4, Fiber 0.6, Sugar 23.3, Protein 79

Sunny's Grilled Sweet and Spicy Chicken Thighs and Rice image

Provided by Sunny Anderson

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

8 skinless boneless chicken thighs
Kosher salt and freshly ground black pepper
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
2 cups raw white rice
3 1/2 cups chicken stock
1/2 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
1/4 teaspoon crushed red pepper flakes
1 clove garlic, grated on a rasp
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
Four 1/2-inch-thick red onion slices, rings intact
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce

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.