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Asian Glazed Chicken Thighs
Reviews:
March 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 overpowered the other ingredients in the marinade so I would recommend a bit less or non-toasted oil. I also cooked the marinade longer on very low heat while the chicken was in the oven so it could caramelize a bit more. Used drumsticks and thighs. Yum!

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