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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine asian, Chinese
Servings 4 people
Calories 4357.6 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Resealable Plastic Bag Gallon size recommended
  • 1 Saucepan Small to medium size
  • 1 9x13 inch Baking Dish
  • 1 Pastry Brush

Ingredients
  

Main

  • 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

Instructions
 

  • Gather the ingredients.
  • Whisk vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag once or twice.
  • Preheat the oven to 425 degrees F (220 degrees C). Meanwhile, pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thick, 3 to 5 minutes; set sauce aside.
  • Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.
  • Bake in the preheated oven for 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.
  • Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions. Chef Mo

Notes

1. **Marinade Management:** The recipe cleverly splits the marinade to prevent cross-contamination. Always discard the marinade that has come into contact with raw chicken. The reserved portion is boiled to create a safe, delicious glaze.2. **Glaze Consistency:** When simmering the reserved marinade for the glaze, stir frequently and watch its consistency. It should thicken enough to lightly coat the back of a spoon, becoming a luscious glaze rather than a thin sauce. Be careful not to reduce it too much, or it will become overly sticky.3. **Chicken Doneness & Rest:** An instant-read thermometer is your best friend here; 165°F (75°C) is the target for food safety. Allowing the chicken to rest for 5-10 minutes post-baking is crucial. This re-distributes the juices, resulting in a more tender, succulent thigh.