Asian Glazed Chicken Thighs
- 1/3 cup Rice Vinegar
- 1/4 cup Soy Sauce
- 3 tbsp Honey
- 2 tbsp Dark Sesame Oil
- 1 1/2 tbsp Chile Paste
- 10 clove Garlic (minced)
- 12 Bone-in Chicken Thighs (skinned)
- Cooking Spray
- 1/2 tsp Salt
- 1 cup Chicken Broth (optional)
- 1 tbsp Cornstarch (optional)
Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
Preheat oven to 425° F.
Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° F for 30 minutes, basting every 10 minutes with the marinade.
OPTIONAL: If you would like more sauce for the chicken, repeat the marinade ingredients in a sauce pan. Also add 1 cup chicken broth and 1 tablespoon of cornstarch to the sauce pan. Simmer over medium heat for 2 minutes or until the sauce is thickened.
Serve chicken with hot rice and cooked veggies, along with the optional extra sauce.
Servings 6
- Amount Per Serving
- Calories 306kcal
- % Daily Value *
- Total Fat 15.9g25%
- Total Carbohydrate 12g4%
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.