Asian Glazed Chicken Thighs

Name: Asian Glazed Chicken Thighs
Prep time: 5 min
Cook time: 1 h 35 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: EXCELLENT! In the small oven ensure the wire racks are on the second rung close to the top. This ensures the sauce caramelizes in the oven and gives it more flavor.; We used 3lbs of chicken thighs (the last time I used just 2.5lbs and it was the perfect number of thighs.)which were 8 individual thighs. Added white rice and steamed broccoli.; ½ cup rice vinegar; ⅓ cup soy sauce (such as Silver Swan®); 5 tablespoons honey; ¼ cup Asian (toasted) sesame oil; 3 tablespoons Asian chili garlic sauce; 3 tablespoons minced garlic; salt to taste; 8 skinless, boneless chicken thighs; 1 tablespoon chopped green onion (Optional)

4 servings

portions

5 minutes

temps actif

1 hour 40 minutes

temps total

Commencer à Cuisiner

Ingrédients

EXCELLENT! In the small oven ensure the wire racks are on the second rung close to the top. This ensures the sauce caramelizes in the oven and gives it more flavor.

We used 3lbs of chicken thighs (the last time I used just 2.5lbs and it was the perfect number of thighs.)which were 8 individual thighs. Added white rice and steamed broccoli.

½ cup rice vinegar

⅓ cup soy sauce (such as Silver Swan®)

5 tablespoons honey

¼ cup Asian (toasted) sesame oil

3 tablespoons Asian chili garlic sauce

3 tablespoons minced garlic

salt to taste

8 skinless, boneless chicken thighs

1 tablespoon chopped green onion (Optional)

Instructions

Gather the ingredients.

Whisk vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag once or twice.

Preheat the oven to 425 degrees F (220 degrees C). Meanwhile, pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thick, 3 to 5 minutes; set sauce aside.

Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.

Bake in the preheated oven for 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes.

Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions.

Nutrition

Taille de Portion

Calories

544 kcal

Lipides Totaux

30 g

Lipides Saturés

7 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

142 mg

Sodium

1852 mg

Glucides Totaux

27 g

Fibres Diététiques

1 g

Sucres Totaux

22 g

Protéines

41 g