Go Back

Asian Glazed Chicken Thighs

These Asian chicken thighs are slightly spicy but the sweetness tames the heat. Delicious served with rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time: 1 hour 5 minutes
Total Time 1 hour 37 minutes
Servings: 4
Course: Dinner
Calories: 544
Ingredients Method Notes

Ingredients
  

  • ½ cup rice vinegar
  • ⅓ cup soy sauce such as Silver Swan®
  • 5 tablespoons honey
  • ¼ cup Asian toasted sesame oil
  • 3 tablespoons Asian chili garlic sauce
  • 3 tablespoons minced garlic
  • salt to taste
  • 8 skinless boneless chicken thighs
  • 1 tablespoon chopped green onion Optional

Method
 

  1. Gather the ingredients.
  2. Whisk together rice vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt. Set aside half the mixture for the sauce. Place the remaining half in a resealable bag with the chicken thighs, remove excess air, and seal. Refrigerate for 1 hour, turning the bag once or twice.
  3. Preheat the oven to 425 degrees F (220 degrees C). Heat the reserved marinade in a saucepan over medium heat until boiling, then simmer for 3 to 5 minutes, stirring frequently, until thickened. Set aside.
  4. Take the chicken thighs out of the marinade and shake off the excess. Discard the used marinade. Arrange the chicken in a 9x13-inch baking dish and brush with one-third of the thickened sauce.
  5. Bake for 30 minutes, basting again after the first 10 minutes. Check that the chicken reaches an internal temperature of 165 degrees F (75 degrees C). Allow it to stand for 5 to 10 minutes.
  6. Boil the reserved sauce again for 1 minute. Spoon over the chicken and garnish with green onions.

Notes

The marinade combines rice vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt.
Reserve half of the marinade before adding the chicken so it can be used to prepare the glaze.
Marinate the chicken in the refrigerator for 1 hour, turning the bag once or twice.
Discard the marinade that has been in contact with the raw chicken.
Simmer the reserved marinade until thickened before brushing it over the chicken.
The chicken should reach an internal temperature of 165 degrees F (75 degrees C).
Allow the baked chicken to rest for 5 to 10 minutes before serving.
Bring the remaining sauce back to a boil for 1 minute before serving.
Chopped green onions are an optional garnish.
The recipe description suggests serving the chicken with rice.