Asian Glazed Chicken Thighs

• servings: 4 servings
• active time: 5 minutes
• total time: 1 hour 40 minutes

Ingredients

EXCELLENT! We used 3lbs of chicken 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)

Directions

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

• Calories: 544 kcal
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 142 mg
• Sodium: 1852 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 41 g