Broiled Chicken Thighs Glazed with Hot Banana Ketchup
Serves 4 people
You’ve never tasted broiled chicken like this. So easy. So good. It is well seasoned and packed with flavors – sweet, salty and spicy! And most of all, this could be your savior on weekdays and or workdays when you are too tired to prep, but you know you need to cook a decent meal. The key is to season and marinate enough chicken to last you a few days. Just take out and broil what you need. The same thing with the Hot Banana Ketchup Glaze. The recipe below is enough to glaze 4 pounds of chicken thighs.
This is my husband’s favorite food to pack in his work lunch box and a staple in our home. Great when you want to eat barbecued or grilled chicken but don’t have the energy to go outside and light up your grill. And if you do have the energy to grill… by all means, enjoy yourself.
2 lbs. boneless chicken thighs
1 TBSP. Tess’ House Seasoning – see recipe below
2 TBSPs. Sriracha Hot Chili Sauce
2 TBSPs. Louisiana Hot Sauce your favorite hot sauce
2 TBSPs. Worcestershire Sauce
Rinse chicken with cold running water and pat them dry. Line them up in a baking sheet and season with Tess’ House Seasoning on both sides. Let stand for 20 minutes.
In a small bowl, combine Sriracha Hot Chili Sauce, Louisiana Hot Sauce and Worcestershire Sauce. Pour over the seasoned chicken thighs. Marinate chicken for 30 minutes at room temperature or overnight in the refrigerator.
Line a baking sheet with heavy duty aluminum foil and line the chicken pieces. You should be able to fit between 9 and 12 chicken thighs in the pan, depending on the size.
Place oven rack in the second shelf from the top. Preheat the broiler on high for 7 minutes.
Broil chicken for 17 – 19 minutes. Remove chicken from the oven and glaze each piece – the top side with the Hot Banana Ketchup. Place the chicken back under the broiler for 3 minutes or until the glaze starts to caramelize and bubble.
Remove the chicken from the broiler and turn each piece to the other side. Broil for 5 minutes. Remove chicken from the oven and glaze with the Hot Banana Ketchup. Place the chicken back under the broiler for another 3 minutes.
Remove the chicken from the oven and rest for 5 minutes before serving.
Tess’ House Seasoning
1 ¼ cups kosher salt
2 TBSPs. ground black pepper
2 TBSPs. smoked paprika
2 TBSPs. ground coriander
2 TBSPs. granulated garlic or garlic powder
1 TBSP. cayenne pepper
2 tsps. Monosodium Glutamate or MSG (optional)
I love mixing my own spices and seasoning mix. Tess’ House
Seasoning mix is one of the best short cuts I have in the kitchen. I
always have seasonings at the ready whenever I need to cook which
gives me a break from having to think or figure out what seasoning
I’m going to use because I already have it. Mixed with all my favorite spices and great with chicken, beef, pork, seafood and vegetables.
I usually triple the recipe and store it in a tightly covered glass
Hot Banana Ketchup Glaze
1 (12 ounce) bottle Hot Banana Ketchup
2 TBSPs. Sriracha Hot Chili Sauce
1 TBSP. S & B Wasabi Sauce or 2 tsps. S & B Wasabi Paste
Combine glaze ingredients in a medium bowl and stir until smooth.
Use as glaze or dipping sauce.
NOTE: Spoon out what you need into another bowl order to not contaminate the entire batch of the glaze/sauce.
Store unused sauce in a tightly covered container. This sauce will last in the refrigerator up to one week.
Tess’ Kitchen Secrets:
- You may use your favorite barbecue sauce if you cannot find Banana Ketchup from Filipino or Asian markets.
- The chicken thighs are best seasoned and marinated overnight in the refrigerator. I usually double the recipe and I just take out and broil what I need and store the rest in the refrigerator. Marinated chicken can last in the fridge for 3 or 4 days.
- No need to trim the fat off the thighs. The fat will melt under the hot broiler and will give the chicken great flavors and nice char.