Asian Glazed Chicken Thighs

 

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Prep: 5 mins
Cook: 30 mins
Total: 1 hr 40 mins
Additional: 1 hr 5 mins
Servings: 4

INGREDIENTS

 

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).

  • 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 9×13-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.

     

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

 

Nutrition Facts

544 calories; 30.2 g total fat; 142 mg cholesterol; 1852 mg sodium. 26.6 g carbohydrates; 40.6 g protein;

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