Name: Bobby Flay’s Sticky Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup orange juice; ½ cup ketchup; ¼ cup light brown sugar; 2 Tbsp white wine vinegar; 1 Tbsp Worcestershire sauce; Pinch of red pepper flakes; 8 boneless, skinless chicken thighs; Canola oil, for brushing; Salt and freshly ground black pepper; 2 Tbsp chopped fresh chives (optional); Butter lettuce leaves, for wrapping

I bring restaurant-level flair to my kitchen with Bobby Flay’s Sticky Glazed Chicken Thighs—tender, juicy chicken thighs beautifully caramelized in a tangy-sweet glaze and served in crisp lettuce wraps.

Bobby Flay’s Sticky Glazed Chicken Thighs

Why You’ll Love This Recipe

I love how bold yet balanced the flavors are: sweet orange juice, tangy ketchup, and a hint of heat from red pepper flakes all meld into an unforgettable glaze. The contrast of charred chicken and crisp butter lettuce makes every bite dynamic, fun, and satisfying. Plus, I can grill it up in under 40 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup orange juice
½ cup ketchup
¼ cup light brown sugar
2 Tbsp white wine vinegar
1 Tbsp Worcestershire sauce
Pinch of red pepper flakes
8 boneless, skinless chicken thighs
Canola oil, for brushing
Salt and freshly ground black pepper
2 Tbsp chopped fresh chives (optional)
Butter lettuce leaves, for wrapping

Directions

I start by whisking together orange juice, ketchup, brown sugar, vinegar, Worcestershire, and red pepper flakes in a saucepan. I bring it to a boil, then simmer until thick—about 15 minutes—reserving ½ cup warm glaze to serve later.
While the glaze simmers, I preheat my grill to high. I lightly brush the chicken thighs with oil, season them with salt and pepper, and place them smooth-side down. I cook them for 3–4 minutes until charred.
I flip the thighs, brush generously with glaze, cover, and grill another 3–4 minutes. Then I flip once more, glaze again, and cook uncovered for about 1 minute.
I transfer the chicken to a cutting board, sprinkle with chives if I’m using them, and let the meat rest briefly.
I slice the thighs thinly and serve them warm in butter lettuce leaves, passing the reserved glaze on the side for dipping.

Servings and timing

Servings: 4 to 6
Total time: 40 minutes
- Active time: 35 minutes

Variations

Spicy kick: Double the red pepper flakes or add a dash of Sriracha to the glaze.
Citrus twist: Squeeze fresh lime juice into the glaze at the end for extra brightness.
Wrapped differently: Swap butter lettuce for soft tortillas for a taco-style option.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm the chicken on low heat in a skillet with a splash of water or broth to preserve moisture, then refresh with glaze. I avoid microwaving, which can dry the meat.

FAQs

1. Can I bake the chicken instead of grilling?

Yes—I preheat the oven to 425 °F (220 °C). After glazing, I bake for about 15 minutes, then broil for 1–2 minutes to get a charred finish.

2. Are bone-in thighs an option?

Absolutely. I just add 5–8 minutes to cooking time, and ensure they reach an internal temperature of 165 °F (74 °C).

3. Can I make the glaze ahead of time?

Sure—I refrigerate it in a sealed container for up to a week. I reheat it gently before brushing on fresh chicken.

4. What can I serve with this dish?

I love pairing it with coconut rice, roasted vegetables, or a crunchy cabbage slaw.

5. Is this recipe gluten-free?

It is—provided my ketchup and Worcestershire sauce are gluten-free. I always double-check labels to be sure.

Conclusion

I find Bobby Flay’s Sticky Glazed Chicken Thighs to be the perfect weeknight superstar: fast, flavorful, and fun. The sweet‑tangy glaze over charred, juicy chicken makes every meal feel celebratory. I try it once, and it becomes a regular in my rotation.