Princess Chicken Recipe

Trim and season

Trim any excess fat from chicken thighs and pat dry with paper towels. In a large bowl combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Add olive oil and mix to form a paste. Toss chicken thighs in the seasoned oil until evenly coated. Cover and refrigerate 20–30 minutes (or up to 2 hours) to let flavors penetrate.

Preheat grill or oven

If using a grill: preheat to medium-high (about 400°F / 200°C). If using an oven: preheat to 220°C (425°F) and line a baking sheet with foil and set a rack on top.

Cook chicken

Grill: place thighs skin-side down (though they're boneless/skinless) and cook 4–5 minutes per side, moving to indirect heat if they start to char too quickly, until internal temperature reaches 74°C (165°F). Oven: arrange thighs on the rack and roast 18–22 minutes, flipping once halfway, until internal temperature 74°C (165°F). Remove chicken to a plate and tent with foil while you prepare the glaze.

Combine and simmer

In a small saucepan over medium heat melt the butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add ketchup, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, honey, crushed red pepper flakes and lemon juice. Whisk to combine.

Reduce to glaze

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer 6–8 minutes, stirring frequently, until sauce thickens slightly and sheen develops. Taste and adjust seasoning: add a pinch more salt, a squeeze of lemon, or another teaspoon of honey if you want sweeter. Remove from heat.

Finish with butter

Whisk in the remaining 1 tablespoon of cold butter off the heat to glossy-finish the glaze. Let cool 2–3 minutes so it thickens to a brushable consistency.

Glaze the chicken

Brush a generous layer of the warm glaze onto each cooked thigh. Return to the grill over direct medium heat for 1 minute per side (or under the oven broiler for 45–60 seconds), watching carefully, just to set and caramelize the glaze. Repeat with a second light glaze if you prefer a thicker coating. Remove and rest 3–5 minutes.

Transfer glazed chicken to a serving platter. Sprinkle chopped fresh parsley and optional sesame seeds over the top. Serve with lemon wedges on the side for squeezing. Suggestion: pair with coleslaw, grilled vegetables or crusty bread.