Featured Maple Leaf Product: Schneiders Chicken Thigh Bone-In, IQF (#26344)
Grilled Brown Sugar Chicken Thighs
Recipe Information
Method
- Two days before, thaw chicken thighs in a 2" deep insert pan in a refrigerator at 4'C/40'F or lower.
- One day before, prepare the marinade. Mix together the brown sugar, ketchup, soya sauce, chicken broth, ginger and garlic; reserve 330 mls of marinade for basting. Place chicken thighs in 2" deep insert pan, add marinade and turn to coat. Cover and refrigerate overnight at 40'F/4'C or lower.
- Preheat convection oven to 375'F/190'C. Drain chicken, discarding marinade. Bake for ~20 minutes and baste with reserved marinade during the last 5 minutes of cooking. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
- Serve 1 Grilled Brown Sugar Chicken Thigh per serving.
Yield
25 servings
Portion Size
1 each
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with steamed rice and grilled asparagus (sides are not included in the nutritional information)
Global Cuisine
North American
Theme Inspired
All Themes
Nutritional Information
per 1 each
| Nutrient | Quantity |
|---|---|
| Calories | 291 kcal |
| Protein | 22.1 g |
| Carbohydrates | 18.9 g |
| Total Fat | 13.7 g |
| Total Sugar | 16.9 g |
| Total Dietary Fiber | 0.23 g |
| Cholesterol | 124 mg |
| Calcium | 34.2 mg |
| Sodium | 1161.8 mg |
| Iron | 1.42 mg |
| Vitamin A | 18.03 RE |
| Vitamin C | 0.63 mg |
| Calories from Fat | 42 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh, Bone-In, IQF | 25 each (3.225 kg) | 25 each (7.1 lbs) |
| Brown Sugar | 375 ml | 1 1/2 cups |
| Ketchup | 300 ml | 1 1/4 cups |
| Soya Sauce, reduced sodium | 300 ml | 1 1/4 cups |
| Chicken Broth, reduced sodium | 125 ml | 1/2 cup |
| Ginger root, fresh, minced | 25 ml | 5 tsp |
| Garlic, fresh, minced | 15 ml | 1 Tbsp |