Description
Bobby Flay’s Sticky Glazed Chicken Thighs feature tender, juicy chicken thighs beautifully caramelized in a tangy-sweet glaze and served in crisp lettuce wraps. A perfect combination of bold yet balanced flavors.
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
Instructions
- Whisk together orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce, and red pepper flakes in a saucepan. Bring to a boil and simmer until thick—about 15 minutes. Reserve ½ cup of warm glaze for serving later.
- Preheat the grill to high. Brush the chicken thighs with oil, season with salt and pepper, and place them smooth-side down on the grill. Cover and cook for 3–4 minutes until charred.
- Flip the thighs, brush generously with glaze, cover, and grill for another 3–4 minutes. Flip again, glaze, and cook uncovered for about 1 minute.
- Transfer the chicken to a cutting board, sprinkle with chives (if using), and let the meat rest briefly.
- Slice the thighs thinly and serve warm in butter lettuce leaves. Pass the reserved glaze on the side for dipping.
Notes
- Spicy kick: Double the red pepper flakes or add a dash of Sriracha to the glaze.
- Citrus twist: Add fresh lime juice to the glaze for extra brightness.
- Swap butter lettuce for soft tortillas for a taco-style option.
- Store leftovers in an airtight container for up to 3–4 days.
- Reheat the chicken gently in a skillet with a splash of water or broth to preserve moisture.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 350
- Sugar: 16g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
