- 2 cloves garlic - minced
- ½ cup light brown sugar , packed
- 3 tablespoons Sriracha Sauce
- 1 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 5 boneless, skinless chicken thighs
- 1 tablespoon coconut oil
Mix the first 5 ingredients (garlic through black pepper) together in a large dish. Place the chicken thighs in the mixture and refrigerate for at least 20 minutes and up to 2 hours.
When ready to cook the chicken, melt the coconut oil in a large, nonstick pan over medium-high heat. Add the chicken ; reserve the sauce. Cook the chicken for 8 minutes on each side and then carefully pour the sauce over the chicken. Reduce the heat to medium-low and place a lid over the pan. Cook for 10-15 minutes or until the chicken is fully cooked through and the sauce is sticky and a little charred.
Alternately, heat a grill with grill plates in place to 400°F. Grill the chicken and turn it every 8 minutes, basting with the sauce every time you turn it, until it's fully cooked. I usually cook it for about 30 minutes in total using either method.
- Yields: 5 servings
- Preparation Time: 35 minutes plus marinating time