Last week I warned you that there night be a boatload of broiled chicken thigh recipes coming your way after sharing these yummy Broiled Asian Chicken Thighs. It is quickly becoming one of my favorite ways to make a quick meal and giving I faced some rain this weekend, I went for the broiler again instead of the grill. These chicken thighs only take about 10 minutes to cook, but you will need some advanced planning for the marinade. It's a simple homemade barbecue sauce that's spiced up with some Sriracha. After marinating, the sauce is boiled to create a savory dipping sauce to serve along with the chicken. Easy and sure to please.

Easy Spicy Barbecue Chicken Thighs Servings: 4 Serving Size: 4 oz. Nutritional Info: 256 calories, 6.9g of fat, 28g of carbohydrates, 7g of fiber, 21g of protein Weight Watchers^® PointsPlus^®: 6 *

Ingredients

• 1.25 lbs. skinless, boneless chicken thighs
• 1/4 cup low sodium soy sauce (GF if needed)
• 1 shallot, minced
• 2.5 tbsp. apple cider vinegar
• 1/4 cup honey
• 1/4 cup ketchup (look for no sugar added)
• 2 tbsp. cilantro, minced
• Up to 1.5 tbsp. Sriracha (optional)
• 2 garlic cloves, minced
• 1 tbsp. sesame oil

Instructions

1. In a bowl combine the soy sauce, shallots, vinegar, honey, ketchup, cilantro, Sriracha, garlic, and sesame oil.
2. Add to a large ziploc bag and add the chicken thighs. Refrigerate for at least 3 hours, overnight is even better.
3. Grilling: Preheat the grill on high. Remove the chicken from the marinade and pour the remaining marinade into a small saucepan. Boil for 10 minutes to create a sauce. Grill on high for 4 minutes on each side, keeping the grill closed. Serve with sauce.
4. Broiling: Preheat the broiler. Remove the chicken from the marinade and place on a baking sheet covered with foil and sprayed with cooking spray. Pour the remaining marinade into a small saucepan. Boil for 10 minutes to create a sauce. Broil for 5 minutes per side or until cooked through.

Read the original on: Slender Kitchen