Rating: 4.5 stars
953 Ratings
  • 5 star values: 659
  • 4 star values: 235
  • 3 star values: 42
  • 2 star values: 9
  • 1 star values: 8

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

Recipe Summary

cook:
30 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 9x13-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.

Nutrition Facts

544 calories; protein 40.6g; carbohydrates 26.6g; fat 30.2g; cholesterol 142mg; sodium 1852.3mg. Full Nutrition
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