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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Chicken thighs marinaded for an hour in Asian sauce mix, then baked and served with more sauce.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Asian

    Prep Time: 1 hour(s) 5 min
    Cook Time: 30 min


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    Posted On:

    March 3, 2017

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