Braised and Barbecued Chicken Thighs |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!! Ingredients:
2 tablespoons vegetable oil |
4 boneless skinless chicken thighs |
1/2 cup orange juice |
1/2 cup pineapple juice |
1 tablespoon cornstarch |
1/3 cup soy sauce |
1/3 cup light brown sugar, packed |
2 tablespoons minced fresh ginger |
3 tablespoons cider vinegar |
3 tablespoons ketchup |
1/2 teaspoon crushed red pepper flakes |
2 cloves garlic, minced |
1/4 cup green onion top, chopped |
Directions:
1. Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
2. Combine juices in a large bowl.
3. Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
4. Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
5. Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
6. Uncover chicken and stir in cornstarch mixture.
7. Cook, stirring occasionally, 5 minutes or util sauce is thickened.
8. Serve on a bed of rice topped with the green onions.
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