Recipe courtesy of Bobby Flay
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the grill to medium-high.

Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.

Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.

Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

IDEAS YOU'LL LOVE

Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Crispy Grilled Chicken Thighs

Recipe courtesy of Food Network Kitchen

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Chicken Parmigiana

Recipe courtesy of Bobby Flay

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