Sally's Recipe Of The Week: Sweet And Spicy Chicken Thighs

Sweet and Spicy Chicken Thighs
Serves 2

My love of chicken thighs continues but you could use chicken breast if you prefer. I'm also using dried basil over fresh because I'm putting this on the grill.

Here is what you will need:


4 skinless, bone in chicken thighs
1/4 cup soy sauce
1 1/2 TBS brown sugar
1/1/2 tsp honey
1 TBS olive oil
2 tsp apple cider vinegar
1/2 TBS sriracha sauce (or more to taste)
2 cloves minced garlic
1 tsp dried basil
1/4 tsp ginger powder
couple of grinds of black pepper


Trim excess fat off the chicken and place in a glass bowl.


Whisk together the soy sauce, brown sugar, garlic, vinegar, olive oil, sriracha, pepper,ginger, honey and basil.


Reserve about 1/4 cup of the marinade and pour the rest over the chicken. Cover the chicken and let marinate in the fridge for 30 minutes to up to 4 hours.  Take the chicken out of the fridge about 20 minutes before you are going to put it on the grill. Remove chicken from marinade and toss that marinade out. Keeping the 1/4 cup you reserved.


Heat your grill to medium high. Brush or spray the grates with oil.
Place the chicken on the grill and cook covered  for 5 minutes.


Flip the chicken and grill for another 5-7 minutes.  You may need a little more time depending on how thick your chicken is. (Bone in takes longer to cook) When the chicken is about done, brush with marinade on both sides.


Take chicken off the grill and let it rest for about 5 minutes.


Plate it up and pour the wine!  Let's Eat!


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