Rating: 4.5 stars 4.6
1008 Ratings
  • 5 star values: 700
  • 4 star values: 245
  • 3 star values: 46
  • 2 star values: 9
  • 1 star values: 8

These Asian chicken thighs are slightly spicy but the sweetness tames the heat. Delicious served with rice.

Recipe Summary

5 mins
30 mins
1 hr 5 mins
1 hr 40 mins


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


Instructions Checklist
  • 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.

Nutrition Facts

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