Best 5 Braised And Barbecued Chicken Thighs Recipes

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**Braised and Barbecued Chicken Thighs: A Flavorful Fusion of Two Cooking Techniques**

Indulge in the delightful harmony of braising and barbecuing with this tantalizing recipe for braised and barbecued chicken thighs. This culinary masterpiece combines the succulent tenderness of braised chicken with the smoky, charred flavors of barbecuing, resulting in a dish that is both incredibly flavorful and fall-off-the-bone tender. Prepared with simple yet aromatic ingredients, this recipe guides you through the process of braising the chicken thighs in a savory broth until they are perfectly tender, then finishing them off on the grill to achieve a beautiful char and irresistible smoky aroma. Additionally, discover variations for a tangy barbecue sauce and a refreshing cucumber salad to complement the main course. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

JUICY BARBECUED CHICKEN THIGHS RECIPE



Juicy Barbecued Chicken Thighs Recipe image

These BBQ chicken thighs are so tender and flavorful. I love that you can prep them ahead of time and just toss 'em on the grill when you're ready; making them perfect for parties. You'll want to marinate the chicken at least 6 hours and it's best to let them marinate overnight.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 50m

Number Of Ingredients 8

3 lbs about 10 count boneless, skinless chicken thighs
Sea Salt (about 1 tsp)
Pepper (about 1/4 tsp or to taste)
Mrs. Dash Seasoning (about 1 tsp, plain or garlic variety, or your favorite seasoning)
Garlic Powder (about 1/2 tsp)
1 Tbsp Real Mayo
1 medium onion (thickly sliced)
BBQ Sauce

Steps:

  • Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.
  • Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.
  • Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.
  • Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.
  • Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.
  • Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.
  • Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.
  • Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.

BRAISED AND BARBECUED CHICKEN THIGHS



Braised and Barbecued Chicken Thighs image

This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!

Provided by jb41848

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
4 boneless skinless chicken thighs
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup light brown sugar, packed
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup green onion top, chopped

Steps:

  • Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
  • Combine juices in a large bowl.
  • Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
  • Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
  • Uncover chicken and stir in cornstarch mixture.
  • Cook, stirring occasionally, 5 minutes or util sauce is thickened.
  • Serve on a bed of rice topped with the green onions.

MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN



Melt-in-Your-Mouth Braised and Barbecued Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags quick-cooking rice, uncooked
1/4 cup chopped green onion, green tops only

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
  • Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
  • Prepare rice according to package directions. Keep warm.
  • Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  • Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BBQ CHICKEN THIGHS IN THE OVEN



BBQ Chicken Thighs in the Oven image

These sticky, sweet BBQ chicken thighs in the oven are easy to make, especially when it's too cold outside to fire up the grill.

Provided by tak

Categories     Baked Chicken Thighs

Time 2h40m

Yield 8

Number Of Ingredients 6

1 ½ cups brown sugar
½ cup barbeque sauce
½ cup ketchup
½ cup honey
¼ cup soy sauce
8 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Whisk together brown sugar, barbecue sauce, ketchup, honey, and soy sauce in a large glass or ceramic bowl. Set aside 1/2 cup of the mixture and refrigerate for basting. Add chicken thighs to the remaining marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  • When ready to cook, preheat the oven to 425 degrees F (220 degrees C).
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken in a glass baking dish.
  • Bake in the preheated oven, basting occasionally with the reserved 1/2 cup marinade, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 68.1 g, Cholesterol 86.5 mg, Fat 10 g, Fiber 0.2 g, Protein 24.5 g, SaturatedFat 2.8 g, Sodium 885.4 mg, Sugar 65.2 g

Tips:

  • To maximize flavor, marinate the chicken thighs for at least 30 minutes. A mixture of soy sauce, brown sugar, garlic, ginger, and sesame oil is a great starting point.
  • Sear the chicken thighs over medium-high heat until golden brown on all sides. This will help seal in the juices and create a delicious crust.
  • Make sure the braising liquid covers the chicken thighs by at least 1 inch. This will ensure that the chicken is cooked evenly and stays moist.
  • Braising time will vary depending on the size of the chicken thighs. A good rule of thumb is to cook them for about 1 hour per pound.
  • Once the chicken is cooked, you can either serve it immediately or shred it and use it in tacos, sandwiches, or salads.

Conclusion:

Braised and barbecued chicken thighs are a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve them whole, shredded, or in a sandwich, these chicken thighs are sure to be a hit. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a simple and satisfying meal, give braised and barbecued chicken thighs a try.

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