Asian-Glazed Chicken Thighs

I saw this Asian-glazed chicken thighs recipe in an old Cooking Light issue. The recipe called for bone-in chicken thighs, but my boneless thighs worked well and turned out delicious and tender. The marinade was delicious and made a terrific sauce that my kids especially loved. This easy chicken thigh recipe paired well with some soy, sesame, sugar snap peas, and garlic rice.

Asian-Glazed Chicken Thighs

Ingredients:

• 2½ tbsp rice vinegar
• 2 tbsp soy sauce
• 1½ tbsp honey
• 1 tbsp sesame oil
• 1 tsp sriracha (more if desired)
• 5 cloves of garlic, minced
• 6 boneless, skinless chicken thighs, trimmed
• Sea salt and freshly cracked pepper, to taste

How to Make Asian-Glazed Chicken Thighs

Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic in a large zip-lock bag. Add the chicken thighs and refrigerate for at least 2 hours.

Preheat the oven to 425 degrees. Line a baking sheet with foil, then place the wire cooling rack in the pan. Coat the wire cooling rack with cooking spray.

Pour the marinade into a small saucepan over medium-high heat and bring to a boil for 2 minutes, stirring often. Remove from heat; set aside.

Place the chicken thighs on the roasting rack. Baste the chicken with the marinade. Season lightly with sea salt and freshly cracked pepper.

Place into the oven and cook for 10 minutes; baste.

Bake an additional 10 minutes; baste.

Bake for the last 5 minutes, or until the chicken is cooked through, and baste.

Let stand for 5 minutes before slicing and serving.

Drizzle them with the sauce from the bottom of the roasting pan. Enjoy.