Pepper Jelly Glazed Chicken Thighs
Preparation Time: 10 min
Cooking Time: 15 min
Serves 2
INGREDIENTS
- 8 oz Reese Hot Pepper Jelly
- 2 limes, juiced
- 6 chicken thighs, boneless & skinless
- 2 tsp salt, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup olive oil, divided
- 10-12 shishito peppers
- Fresh cilantro, for garnish
DESCRIPTION
Make way for flavors! It’s Pepper Jelly-Glazed Chicken Thighs with Grilled Corn feature the irresistible sweetness and tang of Reese Pepper jelly. These juicy, tender chicken thighs are perfectly coated with glaze, paired with grilled peppers that adds a smoky char! We’ll meet you over by the grill to relish in this goodness! Sticky fingers welcome!
DIRECTIONS
1. In a small bowl, combine the lime juice and hot pepper jelly, set aside.
2. To a large bowl, add washed and dried shishito peppers with 1/4 cup olive oil and 1 tsp of salt. Toss to coat then set aside.
3. Preheat grill or grill pan on medium high.
4. Pat dry the chicken thighs then season both sides with 1 tsp salt, 1 tsp garlic powder and 1 tsp onion powder.
5. Oil the grill or grill pan then add the chicken thighs and grill for 5 minutes then flip and glaze with the lime and hot pepper jelly mix. Flip again after 5 minutes, glaze the other side then grill for another 1-2 minutes on each side adding more glaze every time you flip the chicken thighs. To be sure that the chicken is fully cooked, use a meat thermometer. The internal temperature should be at 165°F.
6. Move the cooked chicken thighs to a platter and add the shishito peppers to a grill. Grill on both sides for just 2-3 minutes then add to the serving platter.
7. Garnish with lime wedges and fresh cilantro.
2. To a large bowl, add washed and dried shishito peppers with 1/4 cup olive oil and 1 tsp of salt. Toss to coat then set aside.
3. Preheat grill or grill pan on medium high.
4. Pat dry the chicken thighs then season both sides with 1 tsp salt, 1 tsp garlic powder and 1 tsp onion powder.
5. Oil the grill or grill pan then add the chicken thighs and grill for 5 minutes then flip and glaze with the lime and hot pepper jelly mix. Flip again after 5 minutes, glaze the other side then grill for another 1-2 minutes on each side adding more glaze every time you flip the chicken thighs. To be sure that the chicken is fully cooked, use a meat thermometer. The internal temperature should be at 165°F.
6. Move the cooked chicken thighs to a platter and add the shishito peppers to a grill. Grill on both sides for just 2-3 minutes then add to the serving platter.
7. Garnish with lime wedges and fresh cilantro.