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Glazed Chicken Thighs 6 Servings 1 cup reduced-sodium soy sauce ¼ cup brown sugar ¼ cup honey ¼ cup water ½ cup hoisin sauce 6 clove garlic (peeled) 1 3-inch piece of fresh ginger (peeled and grated) 1 star anise pod ½ tsp Chinese Five-Spice Powder grated rind of 1 lime 1 Tbsp fresh lime juice 12 chicken thighs (about 4 pounds)
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Glazed Chicken Thighs

Moist and juicy chicken thighs are a perfect addition to a summer barbecue. A quick-to-prepare, Asian-inspired sauce gets brushed on during cooking, adding flavor and eye appeal as it caramelizes and glazes the meat. This sauce also works well for pork tenderloin, spare ribs, salmon fillets, or other cuts of chicken.

6 Servings

Ingredients

1 cup

reduced-sodium soy sauce

¼ cup

brown sugar

¼ cup

honey

¼ cup

water

½ cup

hoisin sauce

6 clove

garlic (peeled)

1

3-inch piece of fresh ginger (peeled and grated)

1

star anise pod

½ tsp

Chinese Five-Spice Powder

grated rind of 1 lime

1 Tbsp

fresh lime juice

12

chicken thighs (about 4 pounds)

Directions

Combine the soy, sugar, honey, water, hoisin, garlic, ginger, star anise, Chinese Five-Spice Powder, and lime zest in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer the sauce for 15 minutes. Turn off the heat and let the sauce cool to room temperature. Discard the garlic and star anise pod. Add one tablespoon of lime juice and stir to blend. Taste and add additional lime juice, if desired.

Trim excess skin and fat from the chicken thighs.

Prepare the grill on medium heat. Place the thighs on the grill rack, arranging in a single layer. Brush the chicken with the sauce and cook for 10 minutes. Turn the thighs, brush with more sauce, and cover the grill. Cook for 10 minutes, brushing occasionally with the sauce, making sure to coat all surfaces. Grill until the thighs until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh.

 

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