Sticky Summer Chicken Thighs Recipes

Steps:

• Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
• Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
• Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

Steps:

• Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
• While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.
• Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.
• Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.
• Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.
• Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.
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Steps:

• Crush the sea salt, peppercorns and garlic.
• Squeeze the juice of the lemons and sieve it in to a large bowl. Add the honey, Worcestershire sauce and the mustard and mix thoroughly. Add the crushed salt, garlic and peppercorns and mix again.
• Place the chicken in to a roasting dish, ensuring they are not over lapping. Pour the marinade over the chicken and rub in. Leave in the fridge to marinate for a minimum of 1 hour.
• Daub a thin glazing of honey over the thighs and place in a preheated oven at 200C (fan, a little higher for a conventional oven) and cook for 45 minutes, turning half way through.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.