Last week I warned you that there night be a boatload of broiled chicken thigh recipes coming your way after sharing these yummy Broiled Asian Chicken Thighs. It is quickly becoming one of my favorite ways to make a quick meal and giving I faced some rain this weekend, I went for the broiler again instead of the grill. These chicken thighs only take about 10 minutes to cook, but you will need some advanced planning for the marinade. It’s a simple homemade barbecue sauce that’s spiced up with some Sriracha. After marinating, the sauce is boiled to create a savory dipping sauce to serve along with the chicken. Easy and sure to please.
Easy Spicy Barbecue Chicken Thighs
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- 1 lb. skinless, boneless chicken thighs
- 1/4 cup low sodium soy sauce (GF if needed)
- 1 U shallot, minced
- 1.5 tbsp. apple cider vinegar
- 2 tbsp. honey
- 3 tbsp. ketchup (look for no sugar added)
- 2 tbsp. cilantro, minced
- 2 tsp. Sriracha (optional)
- 2 U garlic cloves, minced
- 1 tbsp. sesame oil
In a bowl combine the soy sauce, shallots, vinegar, honey, ketchup, cilantro, Sriracha, garlic, and sesame oil.
Add to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
Grilling: Preheat the grill on high. Remove the chicken from the marinade and pour the remaining marinade into a small saucepan. Boil for 10 minutes to create a sauce. Grill on high for 4 minutes on each side, keeping the grill closed. Serve with sauce.
Broiling: Preheat the broiler. Remove the chicken from the marinade and place on a baking sheet covered with foil and sprayed with cooking spray. Pour the remaining marinade into a small saucepan. Boil for 10 minutes to create a sauce. Broil for 5 minutes per side or until cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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