Sometimes you bump into a dish accidentally
and you make it three times in one week.
and you make it three times in one week.
Hellooooooo Sticky Glazed Chicken Thighs
in Butter Lettuce!
in Butter Lettuce!
I'm not sure if Helloooooo fully encapsulates how much Tim and I love this dish.
Here.
Let me try with another word.
Here.
Let me try with another word.
www.openclipart.org
Yup.
Pretty much sums it up.
Tim said,
"This might be the best thing I've ever had."
"This might be the best thing I've ever had."
www.bobbyflay.com Who doesn't love
Bobby Flay?
His recipes are always
so flavorful and so spot on!
www.foodnetwork.com
So let's start with these fixins for this
Sticky Glazed Chicken Thighs in Butter Lettuce recipe.
Sticky Glazed Chicken Thighs in Butter Lettuce
Recipe straight outta Food Network and Bobby Flay's Barbeque Addiction Show
Yield:4 to 6 servings
Ingredients
1 cup orange juice
1/2 cup ketchup
1/4 cup light brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
Pinch red pepper flakes
8 boneless, skinless chicken thighs
Canola oil, for brushing
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, optional
Butter lettuce leaves, for wrapping
Directions
Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.
Recipe straight outta Food Network and Bobby Flay's Barbeque Addiction Show
Yield:4 to 6 servings
Ingredients
1 cup orange juice
1/2 cup ketchup
1/4 cup light brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
Pinch red pepper flakes
8 boneless, skinless chicken thighs
Canola oil, for brushing
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, optional
Butter lettuce leaves, for wrapping
Directions
Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.
 | I used one package of boneless/skinless chicken thighs and one package of boneless/skinless chicken breasts. |
I wanted to see the difference between white and and dark meat.
Ima just spoil the suspense right now.
Chicken thighs for the win!!!!
Big time.
Ima just spoil the suspense right now.
Chicken thighs for the win!!!!
Big time.
This recipe goes quick so don't blink!
www.openclipart.org
Whip up the barbecue sauce which begins with a base of
orange juice,
ketchup
and
brown sugar.
Not a bad start,
eh??!
orange juice,
ketchup
and
brown sugar.
Not a bad start,
eh??!
Add the
white wine vinegar, Worcestershire
and
red pepper flakes.
Bring to a boil, then simmer and let it reduce.
white wine vinegar, Worcestershire
and
red pepper flakes.
Bring to a boil, then simmer and let it reduce.
The recipe says to simmer 15 minutes until the sauce
becomes thick.
Mine simmered 30 minutes all three times and never really thickened a whole ton, which is fine!
It was still sticky yummy!
becomes thick.
Mine simmered 30 minutes all three times and never really thickened a whole ton, which is fine!
It was still sticky yummy!
While the sauce is reducing, prep the butter lettuce and chicken thighs.
ONLY USE BUTTER LETTUCE, MY FRIENDS!!!
THIS IS KEY!!!!
Brush the chicken with oil
and
season up with
salt and pepper both sides.
The recipe calls for canola oil.
Anytime a recipe calls for a high heat oil like canola oil,
I try to sub a healthier Avocado oil instead.
So now we're ready to grill the chicken thighs
(and remember, I did a couple breasts too).
Preheat the grill and put those babies on until lightly charred on one side.
The recipe says 3-4 minutes, mine were more like 5 minutes.
The recipe says 3-4 minutes, mine were more like 5 minutes.
Take a minute and enjoy the
early evening sun on a freshly mowed lawn
~~~~~~~~~~~
and wonder why you don't take more time to enjoy things like the early evening sun on a freshly mowed lawn.
STOP YER PONDERING and flip the chicken over and brush a coat of that sweet and tangy barbecue sauce on!!!
Go
back
to pondering...
~~~~
Breathe in
~~~~
Breathe out
~~~~
Just Be
back
to pondering...
~~~~
Breathe in
~~~~
Breathe out
~~~~
Just Be
WHAT THE HECK ARE YOU DOING???!!!!!
GET BACK TO THAT CHICKEN BEFORE IT BURNS, DREAMER!!!
So flip the chicken over again
and brush more of that delicious barbecue sauce on.
After
a couple minutes
or four,
take the chicken off the grill and let it rest for a bit.
It's looking and smelling delish and all you'll want to do is grab a big hunk of meat but don't!! Not yet.
Throw some fresh chives on there first!!!
After
the chicken
is rested,
thinly slice a thigh up....
the chicken
is rested,
thinly slice a thigh up....
Put some saved dipping sauce in a little bowl and make sure to have several butter lettuce leafs handy...
Load up some chicken on a butter leaf....
Pour
some of that sticky sweet sauce on top and chow down!!!!
Sighhhhh, you're going to eat FOUR of these and still be hungry because they are such a nice contrast in sweet and tangy and they are addicting.
The thighs were so much more delicious than the breasts in this recipe.
The buttery crunch of the butter Bibb lettuce just seals the deal!
Okay, so that's all I have for this fantastic
Sticky Glazed Chicken Thighs in
Butter Lettuce!
You know, the one Tim says,
"This might be the best thing I've ever had."
To print off the recipe, simply click HERE to go direct
to the Food Network Bobby Flay recipe!
In closing, I just have to share
a couple things I picked up recently.
I picked up these up from a local, cute vintage shop in Kalona
that repurposes!!!
Look at these painted, matching,
adorable bed stands!!!!!!
Oh how I love the
mid century modern detailing!!
And I love the arrow drawer pulls!
Bought these at The Shop, downtown Kalona.
Go on their Facebook page for their days and hours of operation.
Source for The Shop photos above: Facebook page for The Shop, Kalona, Ia.
Picked this pillow up there too!
Was going to use this in another location
but once I brought it into my tiny tiny entry,
it was a keeper here!!!
And beings that I'm a girl of the 70s,
I love me this original mid century modern end table!
I scooped this up faster than I ate four of those chicken thighs in the butter lettuce up above!
I know you want to arm wrestle me for this table but it won't work.
This end table is MINE MINE MINE!!!!
:)
Okay kiddos, thanks for entertaining me!!
I really do hope you try out this recipe and let me know what you think!!
Thanks for checking in Friends, and we'll talk at ya soon!!!
Have a great rest of the weekend!!
