Spicy Grilled Chicken Thighs With Creamy Chile Herb Sauce Recipe 445

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SWEET & SPICY GARLIC GRILLED CHICKEN THIGHS



Sweet & Spicy Garlic Grilled Chicken Thighs image

Tender chicken thighs are ideal for grilling. They are moist, flavorful, and small enough to cook quickly. Try this easy and very spicy marinade for a tasty flavor boost use Hot As Hell Habanero Zucchini Jelly Recipe #95424

Provided by Rita1652

Categories     Chicken Thigh & Leg

Time 45m

Yield 5 serving(s)

Number Of Ingredients 7

5 lbs chicken thighs, fat trimmed
8 ounces prepared pepper jelly, room temperature (I used Hot As Hell Habanero Zucchini Jelly Hot As Hell Habanero Zucchini Jelly)
8 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian herb seasoning
1/2 tablespoon oil
seasoning salt

Steps:

  • Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.
  • Prepare grill.
  • Remove chicken sprinkle lightly seasoned salt.
  • Cook marinade for 5 minutes over medium low flame.
  • Grill 25-30 minutes, turning occasionally until cooked throughout.
  • Discard skin if you want before serving. Top with spicy marinade.

Nutrition Facts : Calories 1100.1, Fat 70.8, SaturatedFat 20.2, Cholesterol 382.1, Sodium 361, Carbohydrate 33.4, Fiber 0.6, Sugar 23.3, Protein 79

SPICY GRILLED CHICKEN THIGHS WITH CREAMY CHILE-HERB SAUCE RECIPE - (4.4/5)



Spicy Grilled Chicken Thighs with creamy chile-herb sauce Recipe - (4.4/5) image

Provided by ruthguillo

Number Of Ingredients 11

3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 tablespoon minced garlic, divided
2 teaspoons smoked paprika
1 1/2 teaspoons sugar, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 bone-in chicken thighs, skinned (about 2 pounds)
Cooking spray
2 cups fresh flat-leaf parsley leaves
1 tablespoon minced seeded jalapeno pepper

Steps:

  • 1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large sip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally. 2. Preheat grill to medium. 3. Coat grill rack with cooking from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done. 4. Place remaining 2 tablespoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half and half, and jalapeno in the bowl of a mini food processor, process until finely chopped. Serve sauce with chicken thighs.

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