Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs
Asian Glazed Chicken Thighs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup rice vinegar

  • 5

    tablespoons honey

  • 1/3

    cup soy sauce (such as Silver Swan(R))

  • 1/4

    cup Asian (toasted) sesame oil

  • 3

    tablespoons Asian chili garlic sauce

  • 3

    tablespoons minced garlic

  • salt to taste

  • 8

    skinless, boneless chicken thighs

  • 1

    tablespoon chopped green onion (optional)

Directions

Directions Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. Preheat oven to 425 degrees F (220 degrees C). Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

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