| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup orange juice
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- Pinch red pepper flakes
- 8 boneless, skinless chicken thighs
- Canola oil, for brushing
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives, optional
- Butter lettuce leaves, for wrapping
Instructions
- Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
- Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
- Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 51 g |
| Cholesterol | 242 mg |
| Sodium | 790 mg |
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 51 g |
| Cholesterol | 242 mg |
| Sodium | 790 mg |
Reviews
Delicious and simple! One of my family’s favorites!
yum
Ono
This was very good. The sauce is a bit intense, but still good and the lettuce helps tame the intensity!
The sauce was amazing
These were so yummy! Easy to make. Super tasty marinade. Made with the corn salad from the same episode, and they paired together nicely. Would love this for grilled shrimp or grilled chicken breasts, too.
Delish and very easy! I had a family pack of thighs so I doubled the sauce and had plenty. I served it over buttered, onion rice. Recipe didn’t need any changes. It is perfect as is!
Great recipe I used chicken breast instead. Have made many times
Really good. Sweet with just a hint of heat. Kept the thighs whole, but may slice next time as the recipe suggest. Like another I didn’t have any orange juice, but did have small cans of pineapple juice so substituted that. You’ll want to increase the sauce recipe by at least half so you have plenty of left over. This can work on lots of things.
Great dish! Family loved it!
Thanks Bobby!