Sweet Sour Grilled Chicken Thighs Recipes

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPICY SWEET-AND-SOUR GRILLED CHICKEN

Steps:

• Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
• Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
• Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
• Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
• Serve chicken with reserved sauce.

SWEET-AND-SOUR CHICKEN

Steps:

• In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.

SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat oven to 350°F Spray pan with nonstick spray.
• Unravel thighs to flatten, putting smooth side of thigh face down on cutting board. Roll up each side and place thigh, rolled sides down, in a large shallow oven-safe pan. Repeat with each thigh. You want them to be quite close together.
• Mix together remaining ingredients and pour sauce evenly over chicken. Bake in preheated oven for 40 minutes.

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
• Drain chicken, discarding used marinade.
• Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET & SOUR GRILLED CHICKEN THIGHS

Steps:

• In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
• Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
• Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.

GRILLED SWEET AND SOUR CHICKEN THIGHS

Steps:

• Mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and crushed red pepper together in a glass or ceramic bowl; reserve 1 cup in a separate container for basting. Add chicken to the remainder and marinate, covered, in the refrigerator, for 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator and discard used marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, basting frequently with reserved 1 cup marinade mixture, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Sprinkle with green onions.

SWEET AND SOUR CHICKEN THIGHS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper. Rub onto chicken.
• Heat oil and brown chicken in 2 batches, turning over once, about 10 minutes per batch.
• Transfer browned chicken to a plate.
• Discard all but 3 TBS of fat from the skillet and add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste. Cook over moderate heat, stirring occasionally until onion softens and begins to brown, about 8 to 10 minutes. Add garlic and cook, stirring 1 minute longer.
• Return chicken to skillet, skin side up, nestling it into vegetables. Stir together honey, water, lemon juice until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary skim fat from sauce, then add salt to taste.
• Sprinkle with herbes just before serving.

GRILLED SWEET AND SOUR CHICKEN

Steps:

• For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.
• Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.
• For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates - that's completely normal (and the sauce will not taste overly vinegary).
• Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
• Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.
• Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

SWEET AND SOUR CHICKEN SKEWERS

Steps:

• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

GRILLED ROSEMARY CHICKEN THIGHS WITH SWEET & SOUR ORANGE DIPPING SAUCE

Steps:

• In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.
• Warm the marmalade, vinegar, and remaining 1 tsp. rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.
• Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.
• Move the thighs to a platter and let rest 4 to 5 min. Serve hot, warm, or at room temperature with individual bowls of warm marmalade dipping sauce.