Asian-Glazed Chicken Thighs

I found this recipe for Asian-glazed chicken thighs in an old Cooking Light – March 2011 issue. It looked really simple to make and I had all of the ingredients on hand so I made it for dinner. The recipe called for bone-in chicken thighs but my boneless thighs turned out really delicious and tender. The marinade was delicious and made a terrific sauce that my kids especially loved. I really enjoy having such a flavorful and healthy dinner on the table in less than 30 minutes during the week.

How to Make Asian-Glazed Chicken Thighs:

Ingredients:

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

Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic together in a large zip lock bag. Add the chicken thighs and place them into the refrigerator for at least 2 hours.

Preheat the oven to 425 degrees. Line a baking sheet with tin 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 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; baste.

Let stand 5 minutes before slicing and serving. Drizzle with the sauce from the bottom of the roasting pan. Enjoy.

Asian-Glazed Chicken Thighs

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Marinating Time:: 2 hours hours

Total Time: 2 hours hours 40 minutes minutes

Course: Main

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Wire Cooling Rack

Ingredients

• 2 ½ tbsp rice vinegar
• 2 tbsp soy sauce
• 1 ½ tbsp honey
• 1 tbsp sesame oil
• 1 tsp sriracha sauce more if desired
• 5 cloves of garlic minced
• 6 boneless skinless chicken thighs, trimmed
• Sea salt and freshly cracked pepper to taste

Instructions

• Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic together in a large zip lock bag. Add the chicken thighs and place them into the refrigerator for at least 2 hours.
• Preheat the oven to 425 degrees. Line a baking sheet with tin 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 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; baste.
• Let stand 5 minutes before slicing and serving. Drizzle with the sauce from the bottom of the roasting pan. Enjoy.

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