Grilled Chicken Thighs with Sweet Chili Glaze
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinating Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 Servings
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Calories
392 kcal
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Course
Main Course
-
Cuisine
Thai
Grilled Chicken Thighs with Sweet Chili Glaze
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Grilled chicken thighs have never tasted so good! These ones are marinated, grilled with the perfect amount of char and finished with a sweet chili glaze.
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Ingredients
- 2 ¼ pounds boneless, skinless chicken thighs trimmed
- ¼ cup avocado oil or canola oil
- ¼ cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons Sweet chili sauce (sometimes labeled as Thai sweet chili sauce)
- ½ teaspoon kosher salt
- 2 garlic cloves smashed and papery skin removed
- 1 (1-inch) piece ginger peeled and sliced
The glaze
- 3 tablespoons Sweet chili sauce
- 2 tablespoons rice vinegar
Instructions
- Place the trimmed chicken in a large ziplock bag or a non-metal dish.
- In a bowl, whisk together the oil, soy sauce, rice vinegar, sweet chili sauce and salt. Stir in the garlic and ginger. Pour the marinade over the chicken and toss to coat. If the chicken is in a ziplock bag, seal the bag and "massage" the chicken to coat it thoroughly. Marinate for at least 1 hour and up to 8 hours.
- Preheat the grill to medium-high heat (about 400 degrees F), then generously oil the grill.
- Place the chicken on the grill, topside down, and close the lid. Cook the chicken for 5 minutes, then flip it. Cook until the internal temperature reaches 165 degrees F, about 4 more minutes.
- Brush the top of the chicken with most of the glaze. Cook for 1 minute. Remove the chicken from the grill and brush with any remaining glaze.
The glaze
- In a small bowl, stir together sweet chili sauce and rice vinegar. Set aside.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
- More on nutritional calculation: I calculated the numbers using one-third of the marinade ingredients, estimating the amount of marinade that would absorb into or stick to the chicken.
- To bake the chicken:
- Preheat the broiler in your oven. If your oven has two broiler settings, choose HIGH. Set the rack about 5 inches from the element.
- Line a baking sheet with foil. If you have an oven-proof rack, I recommend placing it over the foil (coat it with cooking spray). Otherwise, cook the chicken directly on the foil.
- Cook for 4 minutes, flip the chicken, then cook for another 4 minutes or cook through. Once the temperature reaches 165 degrees F, brush the chicken with the glaze and cook for 1 minute. Watch closely so the chicken doesn't burn!
Nutrition Information
Show Details
Serving
2thighs
Calories
392kcal
(20%)
Carbohydrates
11g
(4%)
Protein
50g
(100%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
242mg
(81%)
Sodium
837mg
(35%)
Potassium
636mg
(18%)
Fiber
0.2g
(1%)
Sugar
10g
(20%)
Vitamin A
61IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 2thighs | |
| Calories | 392kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 50g | 100% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 242mg | 81% |
| Sodium | 837mg | 35% |
| Potassium | 636mg | 14% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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