Thai Spicy Chicken Thighs Glaze

If you like spicy, try these real tasty roasted chicken thighs.


Thai Spicy Chicken Thighs Glaze:


Approx. amounts. to make sufficient glaze for 3 to 5 chicken thighs, or more:

- 1/3 cup or so of soy sauce

- 1/3 cup or so of your favorite BBQ sauce (may substitute ketchup)

- 2 tbspns. Thai Sweet Chili Sauce

- 1 tbspn. fresh finely grated ginger

- 2-3 finely grated garlic cloves

- 2 tbspns. of honey

- 1 tbspn. brown sugar

- 2 tbspns. or so of lemon juice & some fine grated lemon zest, or lime juice and lime zest.

- 2 tbspns. apple cider vinegar, or red or white wine vinegar

- 1 tspn. Sriracha (or other hot chili garlic sauce, e.g.sambal oelek)

- 1 tspn. sesame oil


Optional other Items if you have them:

- 2 tbspns. orange juice
- 1 tbspn. bourbon or other spirit of your liking
- I sometimes add some maple syrup, & orange liqueur instead of orange juice.


Whisk all the above together well in a suitably-sized saucepan, bring to a boil on stove top, lower heat & lightly simmer for 5 minutes or so.
Add some corn starch mixed in cold water to thicken the sauce for basting if you feel it needs it.


Preparation & Baking the Chicken Thighs:

- Use skin-on, bone-in thighs, (or skin-on, boneless thighs if you wish), patted dry with paper towelling, and any excess skin or fat removed.

- Add a thin layer of the sauce to the bottom of an proper-sized oven-proof dish & place the thighs over it, skin side up.

Lightly coat the top of the thighs with the sauce ( & refrigerate to marinate somewhat, if baking the thighs at a later time in the day after prep).

Bake @400 F for an hour or so, until well-browned, basting the thighs well with extra sauce every 15 minutes or so.

Serve with rice or other accompaniments of your choice.

P.S. to the Spicy Thai Chicken Thighs Glaze recipe;

After baking & when served, you may want to, as I do for that extra zing, add some extra glaze to the thigh meat as you cut portions open for eating. Yummy.

Wow, thanks Chef. I have everything on hand except a lemon. Think I'll defrost my thighs and make it tomorrow.

I got so hungry for that wonderful spicy taste while retrieving & posting this recipe, that I decided I had to have some tonight - so I'm thawing some thighs right now !

OOPS - Mistake in the cooking temperature - It should be 375 F

Apologies to you Liz, and any others who may try this recipe:

The oven Temp for roasting these thighs should be 375 F (not 400 F) for approx. 1 hour, or until thighs are well browned.

Thank goodness I didn't make them today. I'm about tired for a while with my Asian cooking adventure. Still, I'm thinking of subsalting either black soy sauce which is on the sweet non salty side). Do you think I should make it according do directions the first time? If so, my favorite BBQ sauce is vinegar based rather than tomato based. Would that work or am I best off using ketchup?

No Liz, you don't need to make it strictly according to directions the first time, or any time for that matter.
Isn't experimentation the key to good recipes a lot of the time ?

You can make whatever moderate amendments/substitutions you wish. I think you do that at times anyway, as I do too, and it really doesn't change much in any negative way.

As long as you get some heat in it, like Sriracha, and Thai Sweet Chili Sauce, along with some sweet like honey and brown sugar, and some tart/acidic like wine vinegar, citrus fruit, or similar. And any red sauce like tomato sauce, any bbq sauce, or ketchup will do just fine, which, along with some type of soy sauce, and ginger, will provide the flavors you need/want.

What I made last night had a few small variations in it, and it was even more delicious than usual. Maybe it was just because I was hungrier - LOL.

It's in the oven, Chef. I'll let you know what I think. It certainly should be excellent because the mix in the sauce tasted great.

Quote:

---

Originally Posted by LizStreithorst

It's in the oven, Chef. I'll let you know what I think. It certainly should be excellent because the mix in the sauce tasted great.

---

If you didn't care for this glaze, Liz, please don't be shy about saying so.

Oh, hell. I'm sorry, Paul. I've been busy with selling, boxing, and shipping Rams. I slam forgot. It was excellent and easy peasy. I bet it would be just as good on baby back ribs. Thanks so much for the recipe.

Now back to bagging fish.

Quote:

---

Originally Posted by LizStreithorst

Oh, hell. I'm sorry, Paul. I've been busy with selling, boxing, and shipping Rams. I slam forgot. It was excellent and easy peasy. I bet it would be just as good on baby back ribs. Thanks so much for the recipe.

Now back to bagging fish.

---

Thanks for getting back so promptly - glad you liked it.

You're right, I'm sure it would be good on baby back ribs, chicken drumsticks, or wings, or a number of other things too, like kebabs, or fried prawns/shrimp.