Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

224
Essanaye 9

"Slightly spicy, but the sweetness tames the heat. Serve with rice."

Ingredients

1 h 40 m servings 544 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1814 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  4. Bake 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; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

224
  1. 328 Ratings

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This is my new go-to meal to cook when I am delivering a meal to someone else. I make it with brown rice (throw in a couple of chicken bouillon cubes with the rice water and finish with fresh p...

NO need to double the sauce, just reserve the marinate and pour into a sauce pan making sure you boil 5 minutes. Use some cornstarch to thicken if needed. Spoon 1/3 of the sauce over the chicke...

Very good! I used apple cider vinegar instead of the rice vinegar which give it a sweeter taste but helped cool the spicy ingredients. Made an island rice with coconut milk, peas, lime juice an...

My husband -- who hates chicken with an unnatural passion the likes of which one only expects to encounter in relation to the usual suspects: anchovies, liver, random Kardashians, and the like -...

I doubled the sauce recipe and otherwise cooked it exactly as the recipe reads. It was delicious! We loved having the extra sauce to eat over sticky rice. Served the chicken and rice with an ...

Very tasty! I used regular chicken thighs instead and I cooked for 30 mins on 350, basted the chicken and cooked for another 20 mins. It had a wonderful golden color. I served it with chicken fr...

Just made this tonight, and it turned out pretty nicely. It is quite spicy, so if you're spice-phobic, you can cut it in half. Not sure if it was the particular oil I used, but it's flavor overp...

I didn't have asian chili garlic sauce but went ahead and made this and sub'd hoisin sauce instead and it tasted great. I doubled the sauce for dipping both the chicken and veggies I made.

We enjoyed this sauce very much. Very tasty. My husband is Asian so I increased the chili sauce. Next time I make it, I'm going to increase the recipe for the sauce. As it is, it is just enough ...