Sticky Glazed Chicken Thighs in Butter Lettuce

another fabulous, easy recipe from Bobby Flay

The glaze used here is also available as a standalone recipe: Sticky Glaze (Orange-Worcestershire).

Ingredients

• 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) ketchup
• 1/4 cup (60 ml) light brown sugar
• 2 tablespoons (30 ml) white wine vinegar
• 1 tablespoon (15 ml) Worcestershire sauce
• Pinch red pepper flakes
• 8 boneless, skinless chicken thighs
• Canola oil, for brushing
• Salt and freshly ground black pepper
• 2 tablespoons (30 ml) chopped fresh chives, optional
• Butter lettuce leaves, for wrapping

Method

1. Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce, and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup (120 ml) warm for serving and set aside the rest for glazing.
2. Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper.
3. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute.
4. Remove the chicken to a cutting board, sprinkle with the chives if using, and let the chicken rest for a few minutes.
5. Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.