Post by Loupy on Aug 5, 2018 22:17:10 GMT -7
Grilled Chicken Thighs with Brown Sugar Glaze
From: Katerina Petrovska @ diethood.com/grilled-chicken-thighs-brown-sugar-glaze/?
Grilled Chicken Thighs with Brown Sugar Glaze – Juicy, savory-sweet brown sugar glazed chicken thighs grilled to a tender perfection!
The important steps to really juicy grilled chicken thighs include a really good marinade, trimmed fat, and a hot grill.
Getting the best grilled chicken thighs requires just a bit of preparation to make the best tasting thighs that you can make.
Prep time: 40 min
Refrigeration time: 30 min
Cook time: 12 min
Total time: 52 min
Serves: 4
Ingredients
FOR THE CHICKEN
8 boneless skinless chicken thighs, trimmed
FOR THE BROWN SUGAR MARINADE/GLAZE
1/3 cup low sodium soy sauce
1/4 cup light brown sugar
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon or to taste sriracha hot sauce
3 garlic cloves minced
1 teaspoon dried basil
1/4 teaspoon ginger powder
fresh ground pepper to taste
Instructions
FOR THE CHICKEN
Arrange chicken thighs in a large mixing bowl or dish and set aside.
FOR THE BROWN SUGAR MARINADE/GLAZE
Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.
Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade mixture over the chicken thighs.
Cover and place chicken thighs in the fridge for 30 minutes, and up to 4 hours.
When ready to cook, remove chicken from fridge and let sit in room temperature for 15 to 20 minutes.
Preheat grill to medium-high heat; about 400F to 425F.
Brush grill grates with oil.
Remove chicken from marinade; discard marinade.
Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes.
Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.
When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.
Remove from grill and set aside, covered, for 5 minutes.
Tips to making this recipe...
First and foremost, trim the fat. Pockets of fat cause flare-ups when they hit the grill thus it’s best to trim away any excess fat pockets.
Second most important, if not THE MOST important thing is the marinade and/or glaze. Our delicious chicken marinade, which is also used as a sweet glaze, consists of light brown sugar, soy sauce, hot sauce, garlic, seasonings and herbs.
As little as 30 minutes of marinating helps get the best taste out of the chicken thighs, but it’s better to leave them in the marinade for up to 4 hours in the fridge. I make a bit extra on the side so that we can also use it as a glaze or even a dipping sauce.
Third, prepare the grill by preheating it to a medium-high heat. I almost always grill the chicken thighs at around 400F to 425F.
Before placing the chicken thighs on the grill, please grease the grates with cooking oil.
Finally, chicken thighs will need at least 11 to 15 minutes on the grill, depending on their size, but I suggest using a meat thermometer to check for doneness. Boneless, skinless chicken thighs are thoroughly cooked at 165F, but I do not remove them from the grill until they’ve reached a temperature of around 170F to 175F. It’s a personal preference because I find the dark meat to still be a bit tough when cooked to an internal temperature of 165F.
COOK’S NOTES
Boneless, skinless chicken thighs are a good choice because they cook quickly and don’t dry out even if they are a little overcooked.
The chicken marinade would be just as good brushed onto boneless, skinless chicken breasts, or even wings and drumsticks.
Leftovers can be stored in an airtight container and left in the refrigerator for up to 3 days.
Nutritional Information
WW Freestyle Pts: 11
Calories: 407
Total Fat:12g
Sat Fat: 2g
Cholesterol: 214mg
Sodium: 638mg
Potassium: 625mg
Total Carbs: 25g
Sugars: 23g
Protein: 45g
From: Katerina Petrovska @ diethood.com/grilled-chicken-thighs-brown-sugar-glaze/?
Grilled Chicken Thighs with Brown Sugar Glaze – Juicy, savory-sweet brown sugar glazed chicken thighs grilled to a tender perfection!
The important steps to really juicy grilled chicken thighs include a really good marinade, trimmed fat, and a hot grill.
Getting the best grilled chicken thighs requires just a bit of preparation to make the best tasting thighs that you can make.
Prep time: 40 min
Refrigeration time: 30 min
Cook time: 12 min
Total time: 52 min
Serves: 4
Ingredients
FOR THE CHICKEN
8 boneless skinless chicken thighs, trimmed
FOR THE BROWN SUGAR MARINADE/GLAZE
1/3 cup low sodium soy sauce
1/4 cup light brown sugar
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon or to taste sriracha hot sauce
3 garlic cloves minced
1 teaspoon dried basil
1/4 teaspoon ginger powder
fresh ground pepper to taste
Instructions
FOR THE CHICKEN
Arrange chicken thighs in a large mixing bowl or dish and set aside.
FOR THE BROWN SUGAR MARINADE/GLAZE
Whisk soy sauce, brown sugar, honey, oil, vinegar, hot sauce, garlic, basil, ginger, and pepper in a mixing bowl.
Reserve 1/3 cup of the marinade mixture for later use; pour the remaining of the marinade mixture over the chicken thighs.
Cover and place chicken thighs in the fridge for 30 minutes, and up to 4 hours.
When ready to cook, remove chicken from fridge and let sit in room temperature for 15 to 20 minutes.
Preheat grill to medium-high heat; about 400F to 425F.
Brush grill grates with oil.
Remove chicken from marinade; discard marinade.
Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes.
Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.
When the chicken is nearly cooked through, brush on the reserved marinade/glaze on both sides of the chicken thighs and continue to cook until done.
Remove from grill and set aside, covered, for 5 minutes.
Tips to making this recipe...
First and foremost, trim the fat. Pockets of fat cause flare-ups when they hit the grill thus it’s best to trim away any excess fat pockets.
Second most important, if not THE MOST important thing is the marinade and/or glaze. Our delicious chicken marinade, which is also used as a sweet glaze, consists of light brown sugar, soy sauce, hot sauce, garlic, seasonings and herbs.
As little as 30 minutes of marinating helps get the best taste out of the chicken thighs, but it’s better to leave them in the marinade for up to 4 hours in the fridge. I make a bit extra on the side so that we can also use it as a glaze or even a dipping sauce.
Third, prepare the grill by preheating it to a medium-high heat. I almost always grill the chicken thighs at around 400F to 425F.
Before placing the chicken thighs on the grill, please grease the grates with cooking oil.
Finally, chicken thighs will need at least 11 to 15 minutes on the grill, depending on their size, but I suggest using a meat thermometer to check for doneness. Boneless, skinless chicken thighs are thoroughly cooked at 165F, but I do not remove them from the grill until they’ve reached a temperature of around 170F to 175F. It’s a personal preference because I find the dark meat to still be a bit tough when cooked to an internal temperature of 165F.
COOK’S NOTES
Boneless, skinless chicken thighs are a good choice because they cook quickly and don’t dry out even if they are a little overcooked.
The chicken marinade would be just as good brushed onto boneless, skinless chicken breasts, or even wings and drumsticks.
Leftovers can be stored in an airtight container and left in the refrigerator for up to 3 days.
Nutritional Information
WW Freestyle Pts: 11
Calories: 407
Total Fat:12g
Sat Fat: 2g
Cholesterol: 214mg
Sodium: 638mg
Potassium: 625mg
Total Carbs: 25g
Sugars: 23g
Protein: 45g
