Weaver Street Market has a great Weekend Deal on Freebird bone-in chicken thighs this weekend, September 3–6, 2016: they’re on sale for $1.69/lb, saving you $1.00/lb. So it’s a great time to stock up. Try these glaze recipes over the next few weeks. Some sweet, some savory, and all are wonderful. These terrific sauces can be used in so many wonderful ways! Instructions to use the glazes follow the recipes.
Yogurt–Lemon Glaze
Ingredients:
- ¼ c. lemon juice
- 1/2 tsp. black pepper
- 2 tsp. chopped rosemary
- 1/8 tsp. cayenne pepper
- 2 cloves garlic, minced
- ¼ c. olive oil
- 4 tbsp. yogurt
Combine first five ingredients in a bowl. Slowly drizzle olive oil into bowl, whisking the entire time. Add yogurt as a topping to chicken before serving. Low sugar content means you can marinate with this glaze to impart even more flavor!
Sweet Thai Glaze
Ingredients:
- ½ c. honey
- 2 tbsp. soy sauce
- ½ tsp. red pepper flakes
- 1 tsp chili powder
- 2 cloves garlic, minced
- juice of one lime
- ½ c. green onions
Combine first six ingredients in a bowl. Stir until combined. Sprinkle with green onions once chicken is cooked.
Chipotle–Cumin Glaze
Ingredients:
- 1/2 c. ketchup
- 1 tsp. cumin
- 1 to 2 canned chipotle peppers and 1 Tbsp. sauce from chipotle peppers
- juice from one lime
Combine all in a processor and blend until smooth. Add water or chicken broth if you need to thin the sauce.
Maple Glaze
Ingredients:
- ¼ c. maple syrup
- ¼ c. orange juice
- ½ tsp. powdered ginger
Combine all ingredients in a bowl.
Balsamic Glaze
Ingredients:
- 2 tbsp. olive oil
- 1 medium shallot, minced
- ¼ c. balsamic vinegar
- ¼ c. honey
- ¼ tsp. Dijon mustard
In a sauté pan, heat olive oil over medium heat. Sauté shallots until fragrant and translucent. Add vinegar and continue to cook until reduced by half. Turn off heat immediately and stir in honey and mustard. Cool.
TO USE GLAZES:
WITH SLOW COOKER: Pour glaze into bottom of slow cooker and sit the chicken thighs on top of glaze, skin side up. Turn slow cooker on to low and cook for 6 to 7 hours.
TO BAKE: Pour glaze over chicken and bake, uncovered, skin side up, until cooked through and browned, and until the juices run clear.
TO SAUTE: Cut chicken into bite sized pieces; add a small amount of olive oil to a sauté pan over medium heat. Sauté chicken until cooked through. Pour glaze over cooked chicken and continue to cook a few more minutes until glaze is heated through and has coated the chicken.
TO GRILL: Turn grill on to about a medium heat. Trim any excess fat from chicken but leave skin on. Place chicken, skin down over direct heat for about 10 minutes. Turn, and cook another 5 to 10 minutes until chicken is done. Baste chicken with glaze repeatedly throughout last half of grilling.