Best 4 Sweet Spicy Bonelessskinless Chicken Thighs Recipes

Craving a culinary adventure that tantalizes your taste buds with a perfect balance of sweet and spicy flavors? Look no further than this comprehensive guide to cooking "Sweet Spicy Boneless, Skinless Chicken Thighs"! Whether you're a seasoned chef or just starting your culinary journey, we'll take you through a delightful journey of flavors, providing you with the knowledge and techniques to create a dish that will leave you and your loved ones craving for more. From selecting the finest ingredients to mastering the art of creating a delectable sauce, this article will equip you with all the necessary tools to prepare a dish that will surely become a staple in your recipe repertoire.

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

SWEET HEAT CHICKEN THIGHS

Sweet Heat Chicken Thighs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken stock
1/2 cup low-sodium soy sauce
1/4 cup sherry
1/4 cup brown sugar
2 tablespoons hoisin
2 tablespoons sesame oil
2 yellow onions, sliced
2 tablespoons chili paste
2 tablespoon minced ginger
3 cloves garlic, minced
4 scallions, sliced
1 small butternut squash, peeled and cubed (about 2 cups)
1 bunch kale, torn and stems discarded
1/4 cup fresh cilantro leaves

Steps:

Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

SPICY, SWEET AND STICKY CHICKEN THIGHS

Spicy, Sweet and Sticky Chicken Thighs image

Spicy, Sweet and Sticky Chicken Thighs - An easy and quick one skillet meal including sticky, tender and delicious chicken thighs rubbed with a homemade spice rub and brushed with an amazingly sweet honey sauce.

Provided by Katerina | Diethood

Categories Dinner

Time 40m

Number Of Ingredients 11

Ingredients

2 teaspoons , or to taste, chili powder
1 teaspoon or to taste (, paprika)
1 teaspoon ground cumin
2 teaspoons garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup honey
1 tablespoon apple cider vinegar
1 tablespoon unrefined (, cold pressed coconut oil)
6 to 8 boneless (, skinless chicken thighs)
green onions (, for garnish)

Steps:

Preheat oven to 375F.
Melt coconut oil in a cast iron skillet over medium high heat.
Combine the spice rub ingredients and mix until thoroughly combined.
Rub the chicken with the prepared spice rub and toss to coat.
Add chicken to skillet and cook for 5 minutes on each side, or until browned.
Prepare the honey sauce by combining honey and apple cider vinegar in a mixing bowl; stir until well incorporated.
Remove chicken from heat and pour honey sauce over the chicken thighs, turning to coat.
Bake in oven for 25 to 30 minutes, or until chicken is cooked through.
Remove from oven and let stand couple minutes.
Plate and garnish with green onions.
Serve.

Nutrition Facts : ServingSize 2 thighs, Calories 252 kcal, Carbohydrate 23 g, Protein 27.7 g, Fat 5.7 g, SaturatedFat 1.4 g, Cholesterol 114.5 mg, Sodium 280 mg, Fiber 0.8 g, Sugar 21.4 g

FIERY SWEET CHICKEN THIGHS

Fiery Sweet Chicken Thighs image

This dish combines my love of spicy Thai food with a sweet, almost barbecue-like sauce. You can't beat the slow-cooker convenience! -Eve Gray, Marietta, Georgia

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons peanut oil
4 pounds boneless skinless chicken thighs
3 poblano peppers, chopped
1 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup apricot brandy or chicken broth
1/2 to 1 cup chili garlic sauce
2 to 3 tablespoons Thai red chili paste

Steps:

In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4- or 5-qt. slow cooker. Add poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer., Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan. Stir in chili garlic sauce and chili paste; pour over chicken., Cook, covered, on low until a meat thermometer inserted into chicken reads 165°, 4-5 hours.

Nutrition Facts : Calories 421 calories, Fat 21g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 611mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 43g protein.

SPICY-SWEET CHICKEN THIGHS

Spicy-sweet chicken thighs image

Barbecue-type sauce is what makes this one special. One serving is 2 chicken thighs. Prep time does not include 1 hour to marinade.

Provided by Michele7

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup lemon juice
2 tablespoons molasses
2 tablespoons Worcestershire sauce
4 cloves garlic, chopped
8 skinless chicken thighs
cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
lemon wedge (optional)

Steps:

Combine first five ingredients in a plastic zip-locked bag.
Marinate for 1 hour, turning occasionally.
Preheat oven to 425.
Remove chicken from bag and reserve marinade.
Arrange chicken in a shallow baking dish coated with cooking spray.
Pour reserved marinade over chicken; sprinkle with salt and pepper.
Bake at 425 for 20 minutes, baste chicken with marinade.
Bake an additional 20 minutes or until chicken is done.
Serve with lemon wedges.

Nutrition Facts : Calories 141.4, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 303.6, Carbohydrate 11.3, Fiber 0.1, Sugar 6.8, Protein 16.4

Tips:

For crispy chicken thighs, make sure the skin is completely dry before frying. You can pat the chicken dry with paper towels or use a salad spinner to remove excess moisture.
To achieve a golden brown color, fry the chicken in batches over medium-high heat. This will help the chicken cook evenly without burning.
Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should be at least 165°F (74°C).
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.
Feel free to adjust the amount of cayenne pepper in the spice mixture to suit your taste preferences.
Serve the chicken thighs with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

These sweet and spicy boneless, skinless chicken thighs are a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, with a crispy coating that is bursting with flavor. The honey mustard sauce is the perfect complement to the chicken, adding a touch of sweetness and tang. Whether you're serving them at a party or simply enjoying them as a weeknight meal, these chicken thighs are sure to be a hit.