SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
SWEET HEAT CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
SWEET & SOUR GRILLED CHICKEN THIGHS
Recipe from Weber's Real Grilling. Super easy, fabulous taste. It doesn't taste very sweet or sour, the chicken had a great balanced taste (I did add bit more hot chili sauce to kick it up a bit). The recipe includes using the marinade to make "wilted baby spinach," which I will post below, I didn't have any spinach on hand so I don't know how that part of the recipe tastes like but the chicken was outstanding.
Provided by Pi-E8216
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
- Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
- Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
Nutrition Facts : Calories 314.4, Fat 14, SaturatedFat 2.3, Cholesterol 141.7, Sodium 466.2, Carbohydrate 10.2, Fiber 2.1, Sugar 7.1, Protein 36.6
SWEET AND SOUR CHICKEN THIGHS
Delicious chicken thighs with a kick! Prepare the sauce and place the thighs in the pan ahead of time to make dish quickly when you get home. Serve with rice and veggies. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 50m
Yield 10 chicken thighs, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray pan with nonstick spray.
- Unravel thighs to flatten, putting smooth side of thigh face down on cutting board. Roll up each side and place thigh, rolled sides down, in a large shallow oven-safe pan. Repeat with each thigh. You want them to be quite close together.
- Mix together remaining ingredients and pour sauce evenly over chicken. Bake in preheated oven for 40 minutes.
Nutrition Facts : Calories 292.7, Fat 6.9, SaturatedFat 1.7, Cholesterol 141.7, Sodium 164.9, Carbohydrate 22.7, Fiber 0.9, Sugar 20.6, Protein 34
SPICY SWEET-AND-SOUR GRILLED CHICKEN
Provided by Alexis Touchet
Categories Chicken Onion Backyard BBQ Dinner Vinegar Hot Pepper Grill Grill/Barbecue Chile Pepper Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
- Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
- Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
- Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
- Serve chicken with reserved sauce.
More about "sweet sour grilled chicken thighs recipes"
GRILLED SWEET AND SOUR CHICKEN RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.8/5 (34)Total Time 2 hrs 40 minsCategory ChickenCalories 463 per serving
- For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.
- Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.
- For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates - that's completely normal (and the sauce will not taste overly vinegary).
- Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
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