Best 3 Cognac Glazed Chicken Thighs Recipes

Indulge in the delectable flavors of Cognac-Glazed Chicken Thighs, a culinary masterpiece that tantalizes taste buds with its succulent chicken and rich, caramelized Cognac glaze. This main course dish exudes sophistication and elegance, making it perfect for special occasions or a delightful dinner party. The recipe features a delectable blend of Cognac, brown sugar, Dijon mustard, and herbs that create a luscious glaze that coats the chicken thighs, resulting in a symphony of sweet, tangy, and savory flavors. Accompanying the main recipe are two additional variations that offer unique flavor profiles. The Honey Mustard-Glazed Chicken Thighs introduce a sweet and tangy twist, while the Barbecue-Glazed Chicken Thighs bring a smoky and savory dimension to the dish. Each recipe provides step-by-step instructions, ensuring culinary success for home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

HOISIN-GLAZED CHICKEN THIGHS

Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories World Cuisine Recipes Asian

Time 30m

Yield 16

Number Of Ingredients 14

Ingredients

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

ASIAN GLAZED CHICKEN THIGHS

Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories World Cuisine Recipes Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

Tips:

Use a good quality cognac. A good cognac will add a rich, complex flavor to the dish. Look for a VSOP or XO cognac, which will have been aged for at least four or ten years, respectively.
Don't overcrowd the pan. When searing the chicken thighs, make sure to give them enough space so that they can brown evenly. If the pan is too crowded, the chicken will steam instead of sear.
Cook the chicken thighs until they are cooked through. The internal temperature of the chicken thighs should reach 165 degrees Fahrenheit before you remove them from the pan.
Make sure the glaze is thick and syrupy. The glaze should be thick enough to coat the back of a spoon. If the glaze is too thin, it will not adhere to the chicken thighs.
Serve the chicken thighs immediately. The chicken thighs are best served hot, with the glaze still warm and bubbly.

Conclusion:

This cognac-glazed chicken thighs recipe is a delicious and easy way to prepare chicken thighs. The cognac glaze adds a rich, complex flavor to the chicken, and the chicken thighs are cooked to perfection. This dish is sure to be a hit with your family and friends.