Sweet and Sticky Chicken Thighs Recipe

Amazing sweet and spicy Asian chicken thighs grilled and glazed with peanut ginger sauce. Rice, seasoned cucumbers, and lime juice.

Glaze – ▢¼ cup (60 ml) tamari or soy sauce – ▢¼ cup (113 g) unsalted roasted peanuts, crushed to crumbs in a blender or food processor – ▢3 tablespoons (45 g) light brown sugar – ▢2 tablespoons (30 g) chili garlic sauce – ▢1 tablespoon grated fresh ginger Chicken – ▢6 boneless, skinless chicken thigh – ▢2 tablespoons (30 ml) toasted sesame oil or roasted peanut oil – ▢2 tablespoons (30 ml) hoisin sauce – ▢1 teaspoon ground coriander – ▢½ teaspoon kosher salt – ▢¼-½ teaspoon ground cayenne pepper, to taste – ▢1 lime, sliced into wedge For serving – ▢4 Persian or baby cucumbers, diced – ▢1 tablespoon (15 ml) sesame oil or roasted peanut oil – ▢3 green onions (white and green parts), sliced – ▢1 teaspoon Korean chili pepper (gochugaru) or crushed red chili – ▢4 cups (744 g) cooked rice (optional)

INGREDIENTS

Make glaze Mix all glaze ingredients. Measure ¼ cup into a smaller basin. Make the glaze ahead and chill for 3 days.

INSTRUCTIONS

STEP 1

Prepare chicken Place chicken in shallow dish. Whisk oil, hoisin, coriander, salt, and cayenne until smooth. 

STEP 2

Toss chicken to coat evenly. Marinate 15 minutes at room temperature or 24 hours in the fridge.

STEP 3

Preheat a medium-high direct grill. Cook chicken for 5 minutes per side on a hot grill until done.

STEP 4

Apply ¼ cup glaze to both sides of chicken and cook for 30 seconds. Place the chicken and lime wedges on a dish.

STEP 5

To serve Mix the cucumbers, sesame oil, green onions, and chili pepper in a bowl. 

STEP 6

Squeeze lime wedges over chicken and serve over rice with cucumbers and leftover glaze.

STEP 7

Lemon-Parmesan Chicken Gnocchi Soup Recipe

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