This is a super easy meal, perfect for weeknights and only requires a little-ahead prep. If you’re running short on time, you can do it right before you cook.
I adapted a recipe from Plays Well With Butter. Since we’re in lock-down here in Sri Lanka, I had plenty of time to allow the chicken to marinade allowing it to extract as much flavour into the meat. I used an air-fryer to grill the meat, keeping it healthy. You can just as easily grill it on the pan or in an oven. Chicken thighs take a little longer to cook, so ensure the meat is cooked all the way through.
Spicy Grilled Chicken Thighs
- 5 chicken thighs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons of spicy Sriracha sauce
- 1 tablespoon of ground garlic
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 2 tablespoons of brown sugar (you could use honey as well)
- 1/2 teaspoon of chilli powder
- 1 teaspoon of Lemon & Herb Garlic mix (optional)
- 3 tablespoons olive oil
Mix all the ingredients together in a bowl, and adjust for seasoning (you can add salt/ pepper as required). I’ve added quite a bit of spice in here and you can reduce it based on your palate.
I placed the chicken thighs and marinade into a Ziplock bag, gave the ingredients a nice mix and let it rest in the refrigerator for about 3-4 hours. I would recommend a minimum of 30 minutes to let the chicken soak in all the flavour.
The chicken was grilled for about 17 minutes in the air-fryer, until it turns a nice sticky brown, just getting into a slight char. I reserved the remaining marinade, which I simmered in a pan on low heat for a minute or two.
I coated the cooked thighs with the spicy sticky sauce and served them with a creamy cauliflower & broccoli bake. The recipe to this has been shared previously on my blog – Spicy Pan- Seared Fish with Cauliflower/ Broccoli Bake, for easy access.
You can serve as is or add some plain toasted bread.
Bon Appetit!
La Vie Délicieuse 