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Weeknight favorite

Glazed Chicken Thighs

Roast or grill until nearly done, then add the sauce at the end so the skin stays crisp and the glaze stays bright.

Prep
15 minutes
Cook
45 minutes
Serves
4
Which jar
Mild or spicy, 18 oz

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 cup Freddie Lee's Mild or Spicy all-purpose gourmet sauce
  • 1 teaspoon apple cider vinegar, optional

Method

  1. Heat the oven to 425°F, or prepare a grill for medium indirect heat.
  2. Pat the chicken dry. Coat with olive oil, then season with salt, pepper, paprika, garlic powder, and onion powder.
  3. Arrange the thighs skin-side up on a rack over a sheet pan, or place them on the cooler side of the grill.
  4. Cook for 30 to 35 minutes, until the skin is browned and the chicken is nearly done.
  5. Stir the sauce with apple cider vinegar if you want a looser glaze. Brush the thighs generously.
  6. Cook for 5 to 10 more minutes, until the glaze is set and the thickest thigh reaches 165°F.
  7. Rest for 5 minutes before serving.
Ready to cook

Choose a sauce for this recipe

Mild adds a gentle hint of heat. Spicy brings more heat. Either label works in this recipe.

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  • Gluten free
  • Vegan friendly
  • No high-fructose corn syrup
  • Made in St. Louis since 1986