Sweet and Spicy Glazed and Grilled Chicken Thighs

1 hour Prep Time
20 minutes Cook Time
6 Servings

These grilled chicken thighs are basted in a mouth-watering sweet and spicy glaze made with Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, then charred to perfection! Each piece of chicken is super flavorful, tender, and juicy, making it a crowd-pleaser for your next barbecue or summer gathering!  @razzledazzlelife   @thefeedfeed

Ingredients

  • 6 chicken thighs, boneless & skinless

  • 1/4 cup Red Gold Ketchup Sriracha Hot Chili Sauce 20oz

  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Instructions

Step one

Place the clean chicken thighs in a gallon-sized zip-lock bag.

Step two

In a bowl, combine Red Gold Sriracha Hot Chili Sauce Ketchup, brown sugar, soy sauce, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix until fully combined.

Step three

Pour all but one cup of the mixture over the chicken in the zip-lock bag. Remove any air and seal the bag tightly. Massage the marinade into the chicken until fully coated.

Step four

Refrigerate the chicken for at least one hour, or overnight for the best flavor.

Step five

Grill the chicken thighs over medium heat on the stove or a 350°F charcoal grill for 7-10 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.

Step six

During grilling, halfway through the cooking process, brush the chicken with the reserved one cup of marinade to enhance the flavor and keep the chicken moist.

Step seven

Remove the chicken from the heat and let it rest for at least 5 minutes before serving.

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