Braised and Barbecued Chicken Thighs

READY IN: 1hr 5mins
Recipe by jb41848

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!!!

Top Review by chefjen

I didn't find this recipe here - instead from my 2003 Collection from SL. Nonetheless, it is amazing. The original recipe calls for 8 bone-in thighs, weighing a total of 2 lbs. I substituted thighs and one half breast, all boneless, which weighed a total of 1.75 lbs. Followed all other instructions and served over rice with a corn pudding (Barefoot Contessa w/adaptations) as the side. Great meal for a cold, clear night. 5 stars all around if you include the simplicity of prep.

Ingredients Nutrition


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

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