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Asian Glazed Chicken Thighs
April 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 chicken before baking. No need to discard the marinate when you can just use as the sauce. Also can cut back on the Sesame oil ( I used slightly less than 1/4 cup). Did not find this very spicy. I marinated in the fridge for 24 hours and yum the meat really absorbed the flavor. Popped it in the oven the following night and it was a fast and easy meal. Used legs and thighs that I skinned removing as much fat as I could. Just make sure you bring the sauce back to a boil for 1 to 2 minutes after chicken is done. There will be sauce from the cooked chicken left in the casserole dish which you can use for extra sauce. Served it over sticky rice with green peas. Will definately make again. Thank you for a delicious recipe Essanaye.

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