Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Of course, I saved the best for last :B

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This comes from: https://www.budgetbytes.com/sticky-.....lazed-chicken/

Takes a bit of prep, but OMG its freaking delicious XD

Sticky Ginger Soy Glazed Chicken

Sticky Ginger Soy Glazed Chicken features and simple marinade that turns into a sticky and delicious glaze.

Keyword: Easy Dinner


Prep Time: 40 mins

Cook Time: 20 mins

Total Time: 1 hr

Servings: pieces

Ingredients

MARINADE

* Optional / added in

1/4 cup brown sugar
3 Tbsp soy sauce
2 cloves garlic
1 Tbsp fresh ginger, grated
Freshly cracked pepper
1 Tbsp cooking oil (used 1 capful sesame oil)
1 tbsp. sriracha*
1 tbsp. Thai red curry paste*

CHICKEN

8 boneless, skinless chicken thighs (about 1.75 lbs total) (used boned skin on thighs, see below)
1/2 Tbsp cooking oil (You don't need if you use skin on chicken, plenty of fat to keep it good and moist)

GARNISHES (optional)

2 green onions
1 tsp sesame seeds

Instructions

Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).

When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.

Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

Notes

*It is safe to cook used marinades as long as they come to a full boil, according to the FDA food safety guidelines. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned, double the marinade and use half for the chicken and reduce the other half in a small sauce pan before brushing it onto the chicken.

~ Before I cooked the sauce, I stirred in 1/2 teaspoon corn starch to thicken.

I grilled these guys for at least 30 minutes at 350 F, they get nice and charred but not burnt because thighs can take a beating being on the grill with that kind of temp!

Just let rest for a few minutes and serve!


Enjoy!