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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%
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Sweet & Spicy Garlic Grilled Chicken Thighs

Recipe #180454 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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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