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Braised and Barbecued Chicken Thighs

5.0(9)

This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!

by jb41848·published 2003-11-20

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Chicken

Servings

4 serving(s)

Total time

1h 5m

prep 15 min

Calories / serving

285 kcal

Ingredients (13)

serves

2 tablespoons vegetable oilvegetable-oil
4 boneless skinless chicken thighsboneless-skinless-chicken-thighs
1/2 cup orange juiceorange-juice
1/2 cup pineapple juicepineapple-juice
1 tablespoon cornstarchcornstarch
1/3 cup soy saucesoy-sauce
1/3 cup light brown sugar, packedbrown-sugar
2 tablespoons minced fresh gingerginger
3 tablespoons cider vinegarvinegar
3 tablespoons ketchupketchup
1/2 teaspoon crushed red pepper flakesred-pepper-flakes
2 cloves garlic, mincedgarlic
1/4 cup green onion top, chopped

Instructions (8 steps)

01Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
02Combine juices in a large bowl.
03Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.

04Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.

05Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.

06Uncover chicken and stir in cornstarch mixture.

07Cook, stirring occasionally, 5 minutes or util sauce is thickened.

08Serve on a bed of rice topped with the green onions.

Nutrition (per serving)

Calories: 285 kcal
Protein: 17 g
Fat: 10 g
Saturated fat: 2 g
Carbs: 33 g
Fiber: 1 g
Sugar: 27 g
Sodium: 1533 mg
Cholesterol: 57 mg

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