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Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
Essanaye

Essanaye

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

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1910 mg
  • 76%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

mariajude
93

mariajude

7/10/2011

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 parsley. I use chicken thigh fillets--skinless and boneless. I also have made this so often that I don't waste the precious sauce by marinating the meat at all! I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! Enjoy!

Kilyena
81

Kilyena

4/18/2011

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 chicken before baking. No need to discard the marinate when you can just use as the sauce. Also can cut back on the Sesame oil ( I used slightly less than 1/4 cup). Did not find this very spicy. I marinated in the fridge for 24 hours and yum the meat really absorbed the flavor. Popped it in the oven the following night and it was a fast and easy meal. Used legs and thighs that I skinned removing as much fat as I could. Just make sure you bring the sauce back to a boil for 1 to 2 minutes after chicken is done. There will be sauce from the cooked chicken left in the casserole dish which you can use for extra sauce. Served it over sticky rice with green peas. Will definately make again. Thank you for a delicious recipe Essanaye.

kathyd100
63

kathyd100

3/22/2011

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 and cilantro. Good combination. Will definitely make this recipe again.

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