|

Asian-Glazed Chicken Thighs

Asian-Glazed Chicken Thighs

I found this Cooking Light recipe on Myrecipes and thought it would pair nicely with my husband’s favorite Asian Noodle Salad. I halved the recipe and reduced the sriracha (for the kids) but other than that made it as written. It was simple to make, smelled amazing while it baked, and tasted even better. We all loved it and I know I will be making it again someday soon.

Asian-Glazed Chicken Thighs

How to Make Asian-Glazed Chicken Thighs

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.

Asian-Glazed Chicken Thighs

Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 5-10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.

Asian-Glazed Chicken Thighs

 

Asian-Glazed Chicken Thighs

Asian-Glazed Chicken Thighs

Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours
Total Time: 4 hours 40 minutes
Course: Main
Cuisine: Asian
Servings: 4

Equipment

Ingredients

  • 2 ½ tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 ½ tbsp honey
  • 1 tbsp sesame oil
  • 1/2-1 tsp sriracha
  • 5 cloves of garlic minced
  • 5 boneless skinless chicken thighs trimmed of any fat
  • Sea salt to taste

Instructions

  • Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.
  • Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.
  • Remove the chicken from the bag, reserving marinade.
  • Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.
  • Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




31 Comments

  1. I definitely need to make this. It looks delicious. You wouldn’t happen to have the recipe for the noodles too, would you? The whole plate looks so good. 🙂

  2. I just so happen to have some chicken thighs in the freezer right now. I prefer thighs, because they have more flavor!!!
    xo Kris

  3. Ha, I made almost the exact same thing last week except my glaze had more garlic and no sesame oil. It was delicious, I’m curious to try your recipe to see what the sesame oil adds to the flavor.

  4. Yum! You know, Pam, you cook with so many of Cooking Light’s recipes and ideas … you should join a group of us that blog a menu once a month that made up of Cookng Light’s archives! have you seen Val’s Cooking Light’s Virtual Supper Club around the blogsphere? She hosts it at her website, More Than Burnt Toast. Check it out!

  5. I actually have this recipe on this weeks menu to make tonight but I’m using chicken breasts instead. I’m glad to know it turned out well. Looking forward to eating it later.

  6. You definitely have a knack for Asian flavors. I’ll definitely try this out; several of your other Asian recipes have been awesome, and I have no doubt this one will be as well. Thanks!

  7. These chicken thighs look so succulent! Dark meat is always my choice as they are juicier. It does pair really well with your Asian Noodle Salad. What a great looking dinner. 😛 I know my family would love these too.

  8. Yum! Delicious looking and sounding, as always Pam. That marinade sounds right up my alley and I know the noodles rock my socks. My poor socks.

  9. This was delish! Meat was tender and succulent and oh, so tasty! I paired it with an older recipe from your site: Spicy Sesame Noodles with Roasted Chicken – just leaving the chicken to the side. My housemate was eating a diet plan meal but she couldn’t resist sampling a bite or two of the chicken. It really made the cardboard flavor of her turkey tetrazzini stand out! LOL Will be making this again, and again.