Lunch / Dinner
Asian Chicken Thighs
With sweet orange marmalade and spicy Sriracha, these grilled thighs are a more filling take on the classic hot wing.
A delicious, versatile sauce with just the right level of heat, Sriracha is used in Thai and Vietnamese cooking in everything from seafood dishes, to soup, to spring rolls. On these grilled chicken thighs, its flavor becomes more mild when mixed with sweet orange marmalade, but it leaves a subtle layer of spice behind. For those who want more heat, bring the Sriracha to the table and add extra to taste.
Ingredients
COMBINE:
SEASON:
Test Kitchen Tip
Boneless, skinless chicken thighs have more fat — and therefore more flavor — than chicken breasts, making them a more moist option for the grill.
Instructions
Preheat grill for indirect grilling, heating one side to medium-high and keeping the other side unlit or on low. Brush grill grate with oil.
Combine marmalade, Sriracha, and thyme in a large bowl; season with salt and pepper.
Season chicken thighs with salt and pepper and lightly coat with nonstick spray. Grill thighs over direct heat, covered, until grill marks appear, about 4 minutes. Flip thighs and cook 4 minutes more.
Dip each thigh in marmalade mixture and grill indirectly, covered, until an instant-read thermometer inserted into the thickest part registers 170°, 6–8 minutes. Serve thighs with lime wedges.
Sriracha is used liberally in Thai food, but add just 1 Tbsp. in the sauce — you can use more to taste later.
To get nice grill marks and cook the meat through, start the thighs over direct heat.
Dip the thighs in sauce, then move them to indirect heat to keep the meat moist and prevent scorching.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 258
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 131mg 43%
Sodium 168mg 7%
Carbs 23g 7%
Fiber 0g 0%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.