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My review
Asian Glazed Chicken Thighs
Essanaye
"Slightly spicy, but the sweetness tames the heat. Serve with rice."
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Ingredients
1 h 40 m servings 544 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 544 calories; 30.2 g fat; 26.6 g carbohydrates; 40.6 g protein; 142 mg cholesterol; 1852 mg sodium. Full nutrition
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Reviews
Read all reviews 521717 Ratings
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Most helpful positive review
3/6/2013
My husband -- who hates chicken with an unnatural passion the likes of which one only expects to encounter in relation to the usual suspects: anchovies, liver, random Kardashians, and the like -...
Most helpful critical review
3/29/2012
Amazing!!! The only change I made was to reduce the oil by half - because its such a strong flavor. I cut up 6 chicken breasts into small pieces and marinated for the night. I transferred chi...
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3/6/2013
My husband -- who hates chicken with an unnatural passion the likes of which one only expects to encounter in relation to the usual suspects: anchovies, liver, random Kardashians, and the like -...
7/10/2011
This is my new go-to meal to cook when I am delivering a meal to someone else. I make it with brown rice (throw in a couple of chicken bouillon cubes with the rice water and finish with fresh p...
4/16/2011
NO need to double the sauce, just reserve the marinate and pour into a sauce pan making sure you boil 5 minutes. Use some cornstarch to thicken if needed. Spoon 1/3 of the sauce over the chicke...
3/20/2011
Very good! I used apple cider vinegar instead of the rice vinegar which give it a sweeter taste but helped cool the spicy ingredients. Made an island rice with coconut milk, peas, lime juice an...
6/9/2011
Very tasty! I used regular chicken thighs instead and I cooked for 30 mins on 350, basted the chicken and cooked for another 20 mins. It had a wonderful golden color. I served it with chicken fr...
3/27/2011
I doubled the sauce recipe and otherwise cooked it exactly as the recipe reads. It was delicious! We loved having the extra sauce to eat over sticky rice. Served the chicken and rice with an ...
3/15/2011
Just made this tonight, and it turned out pretty nicely. It is quite spicy, so if you're spice-phobic, you can cut it in half. Not sure if it was the particular oil I used, but it's flavor overp...
8/2/2011
I didn't have asian chili garlic sauce but went ahead and made this and sub'd hoisin sauce instead and it tasted great. I doubled the sauce for dipping both the chicken and veggies I made.