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.
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.
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.
Equipment
- Baking Sheet with a Wire Rack
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.
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. 🙂
I just so happen to have some chicken thighs in the freezer right now. I prefer thighs, because they have more flavor!!!
xo Kris
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.
I love this marinade! It has all my favorite flavors. Thanks for sharing Pam.
Hi Pam,
I love asian flavours and your chicken look so delicious and tempting!
Cheers and hope you have a fantastic weekend,
Lia.
All my favorite ingredients!! I actually have made something very similar to this before, but with pork… it’s soooooo good!
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!
Good looking thighs Pam and your plate looks delicious and healthy. I may give these a try in the smoker and see how the flavors marry.
Yum, my favorite flavors for grilled chicken. Love that bit of sesame oil in the glaze.
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.
Love this! I’ll probably add more Sriracha though – Jason and I are spicy food fanatics! 🙂
This would make for a perfect dinner for this weekend!
Yum these sound delicious.
That marinade sounds super tasty! I might have to use it for some tofu!!
Delicious and tasty!!!!! Few days ago I have made something very similar to this, but with a small birds called “codorniz”.
I wish you a good weekend.
now that is a lovely plate! i love the look of that chicken!
This sounds great! Love to try the Asian flavors!
I love chicken thighs and this looks delicious. I prefer thighs over breast meat any day!
Se ve tan lindo y delicioso que quiero probar,abrazos y abrazos.
It certainly looks very tasty and indeed pairs really well with noodles. Yum!
Beautiful marinade !
It looks so delicious !
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!
whaddaya know, another awesomely-glazed meat dish! this rivals your meatloaf for tastiest entree. 🙂
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.
Great glazed chicken recipe! Looks delicious.
Wow, it looks delicious and I will try it for sure sometime. But not sure my dietician will allow it or not as I am on some diet plan.
I love the ingredients in this, sounds so flavorful!
What a lovely color the glaze gives the chicken – sounds like a very yummy and easy marinade!
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.
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.
Soooo … Did the noodles Rock ur socks.? And was the chicken up ur alley?