Fiery Sweet Chicken Thighs Food

SWEET HEAT CHICKEN THIGHS

Steps:

• Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
• Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
• Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

SWEET HOT MUSTARD CHICKEN THIGHS

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

SPICY-SWEET CHICKEN THIGHS

Steps:

• Combine first five ingredients in a plastic zip-locked bag.
• Marinate for 1 hour, turning occasionally.
• Preheat oven to 425.
• Remove chicken from bag and reserve marinade.
• Arrange chicken in a shallow baking dish coated with cooking spray.
• Pour reserved marinade over chicken; sprinkle with salt and pepper.
• Bake at 425 for 20 minutes, baste chicken with marinade.
• Bake an additional 20 minutes or until chicken is done.
• Serve with lemon wedges.

FIERY SWEET CHICKEN THIGHS

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4- or 5-qt. slow cooker. Add poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer., Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan. Stir in chili garlic sauce and chili paste; pour over chicken., Cook, covered, on low until a meat thermometer inserted into chicken reads 165°, 4-5 hours.

SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED

Steps:

• Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now.
• When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat).
• Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully.
• Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
• Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
• EXTRA DETAILS:.
• You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it) because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar).
• This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer.
• Left overs are delicious.