Sweet Heat Chicken Thighs Recipes

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

Steps:

• Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
• Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
• Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4- or 5-qt. slow cooker. Add poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer., Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan. Stir in chili garlic sauce and chili paste; pour over chicken., Cook, covered, on low until a meat thermometer inserted into chicken reads 165°, 4-5 hours.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
• Dip chicken in egg, then coat in cornstarch mixture.
• Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
• Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
• Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
• Drain chicken, discarding used marinade.
• Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).