I found a recipe for this online, but it made 24 chicken thighs and used bourbon. I wanted to make this in much smaller portions and leave the bourbon out so I used the recipe as my base and then tweaked it. This turned out really really yummy! It was incredibly moist and tender and the sauce was perfect. I sauteed some canned green beans to go with this and tasted excellent with the sauce ase well. Here is how I made it:
Spicy Prickly Pear Glazed Chicken:
- Olive Oil
- 1/2 chopped red onion
- 2 seeded and chopped serrano chile (use more to give this more kick, or less for a more mild kick. 2 chiles gave it just barely a detectable pinch of spice without making this too hot)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- juice from one lime (not key lime!)
- zest from one lime
- 2 TBS Worcestershire sauce
- 1/4 c. red wine vinegar
- 3 TBS brown sugar
- 1 1/2 c. prickly pear juice
- 1 tsp salt
- 4 TBS butter
- 6 Chicken thighs (we used boneless, skinless)
- In a sauce pot, heat the oil. Saute the onion over medium heat until browned.
- Add the chile and garlic and saute until softened.
- Add the cumin and coriander and cook for 2 minutes.
- Add the lime juice and zest, Worcestershire sauce, red wine vinegar, and brown sugar. Bring to a boil for 5 minutes.
- Transfer the mixture to an electric blender and puree until smooth. Return the mixture to the pot.
- Add the prickly pear juice, salt, and butter. Return to a boil. Cook until the mixture has thickened. You almost want a paste, but not too gummy.
- In a large resealable bag, combine the thighs with 1/3 of the sauce. Toss to cover and refrigerate for at least 2 hours.
- Preheat the oven to 375.
- Lightly oil a baking pan (or I just lined mine with tin foil). Lay the thighs in the pan, and brush 1/2 the remaining sauce over the top.
- Bake for 25 minutes.
- Turn the thighs over and brush on the remaining sauce. Bake for 20 minutes.
- Broil the thighs for 3-4 minutes to finish off.