Total:
40 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.

Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.

Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

IDEAS YOU'LL LOVE

Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Crispy Grilled Chicken Thighs

Recipe courtesy of Food Network Kitchen

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Butter Lettuce Salad with Hazelnuts and Bacon Bits

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking