Asian-Glazed Chicken Thighs

By á-2240

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup lower-sodium soy sauce
• 3 Tbsp honey
• 2 Tbsp dark sesame oil
• 1 1/2 Tbsp chile paste
• 10 garlic cloves, minced
• 12 bone-in chicken thighs, skinned
• Cooking spray
• 1/2 tsp salt

Details

Servings 6

Preparation

Step 1

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
2. Preheat oven to 425
3. Place reserved marinade in a small saucepan over medium -high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425 for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.