Sticky Glazed Chicken Thighs in Butter Lettuce

2019-04-05
  • Yield : 4 to 6 servings
  • Cook Time : 35m
  • Ready In : 40m
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Ingredients

  • 1 cup orange juice
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Pinch red pepper flakes
  • 8 boneless, skinless chicken thighs
  • Canola oil, for brushing
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh chives, optional
  • Butter lettuce leaves, for wrapping

Method

Step 1

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.

Step 2

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.

Step 3

Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

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