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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (547g) Recipe makes 5 servings |
||
| Calories 1100 | ||
| Calories from Fat 636 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 70.8g | 108% | |
| Saturated Fat 20.2g | 100% | |
| Monounsaturated Fat 30.2g | ||
| Polyunsaturated Fat 15.9g | ||
| Trans Fat 1.0g | ||
| Cholesterol 382mg | 127% | |
| Sodium 360mg | 15% | |
| Potassium 925mg | 26% | |
| Total Carbohydrate 33.4g | 11% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 23.3g | ||
| Protein 79.0g | 157% | |
Sweet & Spicy Garlic Grilled Chicken Thighs
By: ~Rita~
Aug 3, 2006
Tender chicken thighs are ideal for grilling. They are moist, flavorful, and small enough to cook quickly. Try this easy and very spicy marinade for a tasty flavor boost use Hot As Hell Habanero Zucchini Jelly Hot As Hell Habanero Zucchini Jelly
SERVES 5
Ingredients
- 5 lbs chicken thighs, fat trimmed
- 8 ounces prepared pepper jelly, room temperature (I used Hot As Hell Habanero Zucchini Jelly Hot As Hell Habanero Zucchini Jelly)
- 8 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried Italian herb seasoning
- 1/2 tablespoon oil
- seasoning salt
Directions
1
Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.2
Prepare grill.3
Remove chicken sprinkle lightly seasoned salt.4
Cook marinade for 5 minutes over medium low flame.5
Grill 25-30 minutes, turning occasionally until cooked throughout.6
Discard skin if you want before serving. Top with spicy marinade.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Finger Food
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Picnic
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Debber
On Mar 26, 2007
This was a very nice recipe--didn't quite knock our socks off though to get to the "loved it" range. I used 5 thighs and 5 drums for my crew. Didn't have pepper jelly (being in the boondocks limits running to the store for last-minute items!!), so I subbed in a cup of raspberry jam and added about 1/8 tsp of cayenne pepper. Felt the bite, but NOT overpowering or burning (which was fine by me!). Sweet and spicy, just like the recipe title says! The kids thought this was a nice change for barbecued chicken--we all love our raspberries! Very neat way to put the marinade UNDER the skin, so it's up-close-and-personal with the meat! Served it with oven-baked skin-on herb-buttery potato wedges and "oriental style" veggies. Dessert was Chocolate Fudge Pudding Cake with vanilla ice cream. Thanks for a very nice recipe; recipe wording is a bit awkward (see #3; #4 there wasn't much marinade left in the container for cooking...and to what consistency?) I will make it again WITH the Pepper Jelly to get the "real" flavor.
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