Summer’s almost over, and I’m looking forward to fall and all the goodness it brings with it — crisp apples fresh from the orchard, fresh apple cider, pumpkin anything and a variety of winter squashes. I know summer is generally considered the grilling season, but I think it’s too hot to be standing over a grill when it’s hot and humid out. So I’m looking forward to using my grill more as the weather cools down.
With that in mind, I’m drooling over some this Sweet and Smokey Saucy BBQ Chicken Thighs recipe. It hits the spot without any guilt! It’s super quick and easy to prepare, lean on the budget, and kids swear it’s finger lickin’ good.
Cook Time: 45 Min. • Serves: 2 • Calories: 528 • Total Fat: 25 grams • Protein: 31 grams
If you’re like me and you can’t get enough of this sauce try it on your other favorite proteins like fresh salmon or a sexy rib eye.
INGREDIENTS:
For the Saucy BBQ Chicken Thighs:
- 4 Chicken Thighs, de-boned with skin and fat removed
- 1 cup Barbecue Sauce
- 2 Green Onion Sprigs
- 1 Bulb of Garlic
For the Spicy Sesame Sugar Snap Peas:
- ½ lb. sugar snap peas
- 1 T soy sauce lite
- 1 tsp. sesame seed oil
- 1 tsp. Sriracha sauce (leave this bad boy out if you’re not a fan of spicy!)
- 2-3 slices fresh ginger root
- 2 large garlic cloves, sliced
- 1 tsp. sesame seeds for garnish (optional)
INSTRUCTIONS:
For the Saucy BBQ Chicken Thighs:
- De-bone and remove all the skin and fat from each chicken thigh.
- Prep your outdoor grill of you can use a large frying pan.
- Dice up the entire bulb of garlic, skin removed, and add it into a small nonstick fry pan with a quick spray of olive oil. Simmer the garlic for about 2 minutes until it turns fragrant.
- Mix the garlic and diced green onion into the barbeque sauce then top each chicken thigh with a large spoonful of the mixed sauce.
- Place each thigh on the grill and cook for about 7 minutes, then turn each thigh and top them with the remaining sauce evenly.
- Cook for another 10 minutes or so, until the chicken is cooked all the way through, then remove each thigh from the grill and serve with the spicy sesame sugar snap peas.
For the Spicy Sesame Sugar Snap Peas:
- Preheat the oven to 400F.
- Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal. (The sugar snap peas actually have a string on each side, but on most of them I only removed the string from one side.)
- Mix the soy sauce, sesame oil, and Sriracha sauce in a small bowl and set aside.
- Throw the sugar snap peas into a oven safe casserole dish and season with the spicy sauce. Then add the chopped garlic and sliced fresh ginger root.
- Place the sugar snap peas into the oven and bake for about 20 minutes or until the sugar snap peas are a bit soft.
- Dress with the sesame seeds once they are done and serve with the Saucy BBQ Chicken Thighs.
ENJOY!
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
Diabetic Friendly 
Low Carbohydrate| Ingredient | Linked To Nutritional Value | Cal | Fat | Carb |
|---|---|---|---|---|
| PER SERVING: | 527.5 | 24.5 | 42 | |
| 3 Each chicken thigh | Chicken, broiler/fryer, thigh, w/skin, raw | 297.5 | 21.5 | 0 |
| .5 Cup barbeque | Sauce, barbecue, original (Lloyd’s Barbeque) | 100 | 0 | 22 |
| 1 Cup green onion | Onion, green, fresh, chpd | 20 | 0 | 4 |
| 10 Each garlic | Garlic, cloves, fresh | 22.5 | 0 | 5 |
| .5 Pound sugar snap peas | Pea Pods, sugar snap, fresh, whole | 47.5 | 0 | 8.5 |
| 1 Tablespoon soy sauce | Sauce, soy, light (La Choy) | 7.5 | 0 | 1 |
| 1 Teaspoon sesame oil | Oil, sesame, toasted, unrefined, org (Spectrum Naturals) | 20 | 2.5 | 0 |
| 1 Teaspoon chili sauce | Sauce, chili | 3.5 | 0 | 1 |
| 1 Teaspoon ginger | Spice, ginger, ground | 3 | 0 | 0.5 |
| 1 Teaspoon sesame seeds | Seeds, sesame | 6 | 0.5 | 0 |
Love to hear you thoughts below!
