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Asian Glazed Chicken Thighs
Asian Glazed Chicken Thighs
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Spicy, sticky Asian chicken thighs with chili sauce, honey, and garlic - a flavorful masterpiece.
Ingredients:
  • 0.5 cup rice vinegar
  • 0.33333334326744 cup soy sauce (such as Silver Swan®)
  • 5 tablespoons honey
  • 0.25 cup Asian (toasted) sesame oil
  • 3 tablespoons Asian chili garlic sauce
  • 3 tablespoons minced garlic
  • 8 skinless, boneless chicken thighs
  • 1 tablespoon chopped green onion
Instructions:
  • Combine vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt in a bowl. Pour half of the mixture into a resealable plastic bag. Add chicken thighs, coat evenly, remove excess air, and seal the bag. Refrigerate for 1 hour, flipping the bag occasionally.
  • Preheat the oven to 425 degrees F (220 degrees C). In a saucepan over medium heat, pour the reserved marinade. Bring it to a boil and simmer, stirring occasionally, until it thickens, which will take 3 to 5 minutes; then set the sauce aside.
  • Pat dry chicken thighs after removing them from the marinade. Dispose of the used marinade. Transfer chicken thighs to a 9x13-inch baking dish and brush with 1/3 of the thickened marinade from the saucepan.
  • Roast in the oven for 30 minutes, basting once at the 10-minute mark; ensure the chicken thigh reaches 165°F (75°C) when checked with a thermometer. Rest for 5 to 10 minutes before serving.
  • Bring the bubbling sauce to a vigorous boil for 1 minute, then generously pour it over the succulent chicken and finish with a sprinkle of vibrant green onions.

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