Recipe by Melvin'sWifey
I wanted to roast my chicken thighs one night but was out of foil so I didn't want the big sticky clean up. I decided to pull out a big frying pan instead and came up with these delicious, moist, and perfectly flavored boneless chicken thighs. You could use chicken legs as well. Breasts would work too, but you wouldn't want to cook them as long. The trick to these is cooking them low and slow!
Top Review by **Tinkerbell**
I was looking for a recipe to use up some boneless skinless chicken thighs & this won out over the others because it was easy & everything was on hand. I doubled the sauce, as we always like a little extra for our rice but I don't think it was necessary. There was more than enough for the 3 of us. I used Sweet Baby Ray's Honey BBQ sauce & the only time I strayed from the recipe is in step #4. When I got to step #6 it tells me to "pour remaining glaze over" the chicken but step #4 didn't tell me to reserve any sauce, so I didn't have any left. I don't think it made much difference though. The chicken was very tender & very flavorful. The aroma filling the house was mouthwatering! Thanks for sharing your recipe, Melvin'sWifey! :)
- 1 -1 1⁄2 lb boneless skinless chicken thighs
- 1 tablespoon vegetable oil
- salt and pepper
- 1⁄4 cup barbecue sauce
- 3 tablespoons ketchup
- 2 tablespoons mustard
- 3 tablespoons rice vinegar
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon red pepper flakes
- salt and pepper
Directions See How It's Made
- Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
- When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
- While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
- Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
- Uncover chicken and cook on low to medium until glaze is thick again.
- Serve chicken and pour remaining glaze over it.