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Asian Glazed Chicken Thighs
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Brief Description
Chicken thighs marinaded for an hour in Asian sauce mix, then baked and served with more sauce.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Asian
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Prep Time: 65 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Mar 03, 2017
Number of Servings:
Ingredients:
- 1/2 cups - rice vinegar
- 5 tablespoons - honey
- 1/3 cups - soy sauce
- 1/4 cups - Asian (toasted) sesame oil
- 3 tablespoons - Asian chili garlic sauce
- 3 tablespoons - minced garlic
- - salt to taste
- 8 - skinless, boneless chicken thighs
- 1 tablespoons - chopped green onion optional
Directions:
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.
Preheat oven to 425 degrees F (220 degrees C).
Meanwhile, 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 9-by-13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
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, if desired.
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