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    You are in: Home / Recipes / Braised and Barbecued Chicken Thighs Recipe
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    Braised and Barbecued Chicken Thighs

    Braised and Barbecued Chicken Thighs. Photo by MarieRynr

    1/2 Photos of Braised and Barbecued Chicken Thighs

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    ~jb4~'s Note:

    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!!!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 19, 2004


      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.

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    • on August 20, 2005


      I prepared this recipe for 100 people for our family reunion. I also used bone-in thighs, but I removed the skin and braised them first. I then made the sauce, poured it over the chicken thighs and marinated them overnight. The next day I removed them from the sauce and put them in my roaster. I thickened the sauce and then poured it over the chicken. I then roasted it slowly in my roaster oven until the chicken was done. It was outstanding! I served it along with Oven Baked White Rice, Perfect Every Time!, Oven Baked White Rice, Perfect Every Time!. It was a fabulous combination for a large crowd. I will use both of these recipes again and again.

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    • on May 31, 2012


      This was delicious! The first bite I took I was like oh my gosh this is good! I used all pineapple juice from a can of crushed pineapples, so 1 cup pineapple juice, used 1 1/2 tsp of ground ginger (because 1/4 tsp of ground ginger equals 1 tsp of minced fresh ginger), then put the green onions in with the rest of the sauce. I thought it was a tad too pineappley for me so I added another 2 TBSP soy sauce, 2 TBSP brown sugar, 1 TBSP ketchup, 1 TBSP cider vinegar, 1/2 tsp jarred minced garlic, 1/4 tsp crushed red pepper, and 1/2 tsp ground ginger. I cooked it just like it said too and it was some of the best chicken I've ever had. I only had my sister and myself to cook for so I can't wait to let others try this! *Update* I cooked this again for the rest of my family, and they loved it. Also, This recipe could easily be used to cook a 3 lb bag of chicken thighs, but if you want extra sauce for rice or something, you could use less chicken. (Over rice was delicious).

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    Read All Reviews (9)


    Nutritional Facts for Braised and Barbecued Chicken Thighs

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.5
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 1.6 g
    Cholesterol 57.2 mg
    Sodium 1532.5 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 0.6 g
    Sugars 26.7 g
    Protein 16.9 g

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