Sweet and Spicy Glazed and Grilled Chicken Thighs
These grilled chicken thighs are basted in a mouthwatering sweet and spicy glaze made with Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, then charred to perfection! Each piece of chicken is super flavorful, tender, and juicy, making it a crowd-pleaser for your next barbecue or summer gathering! @razzledazzlelife @thefeedfeed
These grilled chicken thighs are basted in a mouthwatering sweet and spicy glaze made with Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, then charred to perfection! Each piece of chicken is super flavorful, tender, and juicy, making it a crowd-pleaser for your next barbecue or summer gathering! @razzledazzlelife @thefeedfeed
Ingredients
Instructions
- Place the clean chicken thighs in a gallon-sized zip-lock bag.
- In a bowl, combine Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, brown sugar, soy sauce, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix until fully combined.
- Pour all but one cup of the mixture over the chicken in the zip-lock bag. Remove any air and seal the bag tightly. Massage the marinade into the chicken until fully coated.
- Refrigerate the chicken for at least one hour, or overnight for the best flavor.
- Grill the chicken thighs over medium heat on the stove or a 350°F charcoal grill for 7-10 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
- During grilling, halfway through the cooking process, brush the chicken with the reserved one cup of marinade to enhance the flavor and keep the chicken moist.
- Remove the chicken from the heat and let it rest for at least 5 minutes before serving.
Note: Due to varying grill temperatures, once the marinade is brushed on the chicken, keep a close eye on it as it could easily burn due to sugar content in marinade.
Leave a Review