Go Back
–+ servings
Asian-Glazed Chicken Thighs
Print

Asian-Glazed Chicken Thighs

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time: 2 hours
Total Time 2 hours 40 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Wire Cooling Rack

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

Instructions

  • 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.