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Chicken Spareribs

These inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistible —Janice Porterfield, Atlanta, Texas
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 8 bone-in chicken thighs (about 3 pounds)
  • 2 tablespoons canola oil
  • 1 cup water
  • 2/3 cup packed brown sugar
  • 2/3 cup reduced-sodium soy sauce
  • 1/2 cup apple juice
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
  • In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes.
  • Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.
Nutrition Facts
2 chicken thighs: 583 calories, 26g fat (6g saturated fat), 116mg cholesterol, 2753mg sodium, 48g carbohydrate (41g sugars, 0 fiber), 37g protein.

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