Sweet and Spicy Glazed and Grilled Chicken Thighs

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Recipe Intro From razzledazzlelife

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!

Recipe Description

Pair these delicious grilled chicken thighs with a refreshing cucumber salad or coleslaw to balance the heat. For a complete meal, serve them with grilled corn on the cob and a side of garlic bread.

Grilling chicken thighs is a great way to achieve juicy, flavorful results. To ensure even cooking, preheat your grill to medium heat. Place the chicken thighs on the grill and cook for about 7-10 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

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  • Recipe Card
Prep time: 1hr
Cook time: 20mins
Serves or Makes: 6 servings

Recipe Card

ingredients

  • 6 boneless, skinless chicken thighs
  • 1/4 cup Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Method

  • Step 1

    Place the clean chicken thighs in a gallon-size ziplock bag.

  • Step 2

    In a bowl, combine sriracha ketchup, brown sugar, soy sauce, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix until fully combined.

  • Step 3

    Pour all but one cup of the mixture over the chicken in the ziplock bag. Remove any air and seal the bag tightly. Massage the marinade into the chicken until fully coated.

  • Step 4

    Refrigerate the chicken for at least one hour, or overnight for the best flavor.

  • Step 5

    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.

  • Step 6

    During grilling, brush the chicken with the reserved marinade to enhance the flavor and keep the chicken moist.

  • Step 7

    Remove the chicken from the heat and let it rest for at least 5 minutes before serving.