Sweet And Tangy Chicken Thighs Recipes

SPICY, SWEET AND STICKY CHICKEN THIGHS

Steps:

• Preheat oven to 375F.
• Melt coconut oil in a cast iron skillet over medium high heat.
• Combine the spice rub ingredients and mix until thoroughly combined.
• Rub the chicken with the prepared spice rub and toss to coat.
• Add chicken to skillet and cook for 5 minutes on each side, or until browned.
• Prepare the honey sauce by combining honey and apple cider vinegar in a mixing bowl; stir until well incorporated.
• Remove chicken from heat and pour honey sauce over the chicken thighs, turning to coat.
• Bake in oven for 25 to 30 minutes, or until chicken is cooked through.
• Remove from oven and let stand couple minutes.
• Plate and garnish with green onions.
• Serve.

SWEET 'N' TANGY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

TANGY CHICKEN THIGHS

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

SWEET AND SPICY SRIRACHA CHICKEN THIGHS

Steps:

• Add chicken thighs to a large zip lock bag.
• In a medium sized bowl, add all of the remaining ingredients, except the water. Mix well, then add water.
• Add marinade to the chicken, seal, and let marinate for at least 15 minutes.
• In a large saute pan, heat olive oil on medium. Add the chicken only at first and cook for 2 minutes on each side. Add marinade and continue to cook for another 3-4 minutes on each side while the sauce reduces and the chicken is cooked through. Garnish with sesame seeds and serve immediately.

SWEET AND SPICY BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 400 degrees. Combine chili powder, paprika, and garlic powder in a bowl. Roll each chicken piece into the spices and wrap in bacon. Place in a 10 inch skillet or a 9x13 inch baking dish. Sprinkle the tops with brown sugar.
• Bake for 30-35 minutes or until chicken reads 165 degrees and is no longer pink. I like to broil the tops of my chicken for 1-2 minutes to crisp the bacon at the end.

INSTANT POT® SWEET AND SPICY CHICKEN THIGHS

Steps:

• Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot®). Add chicken thighs and turn to coat with the sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm.
• Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot®. Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.

SWEET AND TANGY CHICKEN

Steps:

• Mix all ingredients, except chicken, in a bowl.
• Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
• Pour sauce over chicken and make sure it's coated well.
• Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET AND TANGY CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees.
• Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
• Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
• Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
• Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.

SWEET AND SPICY CHICKEN THIGHS

Steps:

• Preheat oven to 400℉.
• Heat oil in skillet on medium heat. Salt and pepper each piece of chicken, as desired.
• Once oil is heated, add chicken pieces. Sear each side until golden, about 3-4 minutes each side. Remove to plate.
• While chicken is cooking, add all remaining ingredients to a small bowl and whisk together. Pour mixture into same skillet. Heat through, about 2 minutes.
• With tongs, pick up one of the chicken thighs and place it in the sauce skin side down to coat then turn it over with skin side up and leave it in the skillet. Repeat for the remaining pieces of chicken.
• Place entire skillet with chicken (uncovered) in oven and cook until the inside of the chicken reaches 165℉, about 30-45 minutes, depending on the size of the thighs. About halfway, spoon sauce over the top to keep them from getting dry.
• Allow to cool 10 minutes before serving. Cover with as much sauce as desired and serve with a little bowl of sauce, if desired.