By Vicki in CT on May 19, 2007
Photo by gailanng
Photo by gailanng
"The sweet and spicy are a great combination. There is also an oven method of cooking but I have only tried grilling them. Did not include marinating time in prep time."
Serving Size: 1 (138 g)
Servings Per Recipe: 4
"See Chef PotPie's picture... I'd like that piece on the left. No, not that one...THAT one! Delicious."
"Very easy and very delicious. Keeper recipe..Thank you."
"This is one of the easiest, tastiest recipes for Chicken Thighs that we've tried. We like to grill extras since the leftovers make any dish you add them to extra special. We find that using any kind of mustard works well - I've used Dijon or Honey for a little extra sweet kick. I like to leave all but a small squirt of the hot sauce out for our kids. Thanks a bunch, Vicki!"
"Thai is one of my favorite ethnic foods and this grilled chicken recipe is one of the best I have made so far! We love the sweet/spicy combo! Have made it several times already this summer and plan to make it again too!"
"This is so yummy and tasty. It was my first time trying sriracha sauce in a recipe. I loved it. Thanks Vicki :) Made for Zaar Star Game"
"I used skinless legg quarters and broiled them until they were blackened on top. I then added a little water to the baking pan and baked until it was fall apart tender. It was served over a salad. I recommend reserving some of the marinade for basting. Thanks for posting!"
"These were fabulous. I accidentally bought honey mustard, but the recipe still tasted fantastic. I used the oven method, and next time will line my baking dish with foil, as the marinade does bake in to a sticky mess. Love it!"
"Wonderful recipe--sweet and spicy, but not too hot. I made it without any modifications, except that we used the alternative method of cooking it in the oven. I served it with ginger jasmine rice (#379146), steamed broccoli, and fresh mango."
"This was Awesome! Spicy but not too hot...definately a do over! Thanks!"
"Oh boy - is this chicken GOOD!!! I made both thighs and breast and definitely the thighs were the better flavour, but it was ALL wonderful. Just fantastic, will definitely be making this often! Made for Zaar Stars!"
"I've made these twice in two weeks. I love it. I boil the excess marinade and use it to baste while grilling. I also used a garlic thai chili sauce (what was in the fridge). Grill it hot enough and you get a really nice candied coating."
"Made these a couple of weeks ago. Got rave reviews, was not too spicy."
"Very good. I was nervous that it would be too hot for me, but it was just right. My husband loved it. Next time I may use a real onion instead of onion powder as I had trouble with it clumping."
"Wow that's some spicy chicken! It's a great blend of flavors though. I also saved some of the marinade for basting. My family loved it."
"Made for Aus/NZ ~ Make My Recipe #7. These were really great. I was a little concerned about the amount of dijon mustard, but it wasn't overpowering at all. Used these for our first adventure cooking on the grill since last fall. Thanks for posting this Vicki!"
"Chef floWer's picture just sold me on trying this recipe, thank you! I'm a bit bias as Thailand is one of my favourite places to visit & one of my favourite memories is eating barbecue chicken sold by local vendors. It's maybe not authentic thai chicken but I enjoyed the combination of flavours, I was really surprised seeing dijon mustard. The only downside was my barbecue grill was a mess afterwards. The honey in the marinade created alot of charring, which I know it isn't good for you. Thank you for posting this recipe!!"
"I forgot to rate this wonderful recipe and just realized. We loved this chicken. We had it with sticky rice and vinegared cucumbers. We also basted with the sauce. Very tender and tasty. We will make this again! For ZWT4."
"Made for ZWT4...The whole family loved this. I used boneless skinless chicken breasts and marinated for about 20 hours in the fridge. I did cut back on the chili sauce since the kids had to eat it and it was perfect. I made 6 breasts that I had cut in half and pounded out a little and have plenty left over for on top of a salad or lunch tomorrow."
"The recipe made a lot of sauce so I saved 1/3 of it to use while cooking. DH basted the chicken as it was grilling. Everyone loved this chicken. Thanks Vicki... Made for ZWT 4"
"I made this recipe exactly as written with 2 deviations; I used boneless/skinless chicken breast that I had brined in a salt/sugar solution, as I do with all chicken that I make. I also reduced the Sriracha by half. Hublet raved on about this chicken! He loved the marinade and the charcoal grill combination. Because I brined the meat, I only marinated the chicken for 8 hours in the fridge today. I will be using this recipe again and again. The flavor balance is stupendous! I am going to make this for our next BBQ in 2 weeks. Thanks for a great, easy and well written recipe. It definitely takes chicken to a whole new level."