These sweet and spicy glazed BBQ Chicken Thighs come together in a pinch without the fuss of firing up the outdoor grill.

Whether it's the dead of winter and you're craving a taste of summer (or the early days of spring in this case), today's recipe is the perfect solution with its sweet and spicy glaze that offer the desired smokiness this dish boasts of.

I've been on a bit of chicken kick lately. My favorite is oven-baking it, then shredding it into rice bowls throughout the week. If you follow us on Instagram, you probably caught a sneak peek at one of those inspired bowls from last week, which we will be sharing very soon on LTG.

So, in a sense, today's post serves as a foundation for what's to come...

Before I get too carried away about on something else, allow me to get back on track with today's recipe.

These chicken thighs are juicy and flavorful and may be enjoyed in many ways. Served up on their own and perfect as leftovers in fajitas, sandwiches, rice bowls...oops there I go again. Well, I think you get the idea by now 😉

The glaze is made up of six ingredients of which I would consider to be pantry staples with perhaps the exception of the ginger root. If today's recipe is your introduction to the world of fresh ginger, then, you're welcome.

I strongly encourage you to use ginger root as opposed to ground ginger. It offers a brighter note to the tangy hot sauce we're using with it's almost sweet-like spiciness.
Alongside the ginger I've added a splash of soy sauce to round out the flavors.

The end result once baked is a slightly sticky glaze with a beautiful crispness to the skin. Be sure to make a second batch of the sauce to serve alongside the finished dish for drizzling and/or dipping.

BBQ Glazed Chicken Thighs

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5 from 3 reviews

Author: Living the Gourmet
Total Time: 1 hour
Yield: 4 servings 1x

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Ingredients

Scale

6 - 8 chicken thighs - bone in with skin

For the glaze:

1 inch piece of ginger root - grated
3 - 4 garlic cloves - grated
2 tbs. soy sauce
2 tbs. Frank's Redhot Sauce
2 tbs. orange marmalade
1 tbs. apple cider vinegar

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Instructions

Preheat Oven 375 degrees F.
Combine all ingredients for the glaze in a medium bowl. Reserve about 1/3 cup for serving.
Place the chicken thighs in a cast iron pan and cover with the marinade.
Bake 375°F – 45-50 or until the chicken skin is crispy and the juices run clear. The internal temperature should reach 165°F.
Serve with the reserved sauce on the side.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Dish