Asian Glazed Chicken Thighs
Sweet and spicy chicken, perfect to serve with rice.
Ingredients
Step 1
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.
Step 2
Preheat oven to 425 degrees F (220 degrees C).
Step 3
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.
Step 4
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.
Step 1
Remove from the oven and top with marinade and green onions.
Step 2
Place the dish in the oven and bake.
Step 3
Preheat oven to 425 degrees F (220 degrees C).
Step 4
Brush the chicken with 1/3 of the marinade from the saucepan; reserve remaining marinade.
Step 5
Remove the chicken from the bag and place in a 9x13 baking dish; discard bag with marinade.
Step 6
Refrigerate for one hour, turning once or twice.
Step 7
Pour half the marinade into a large plastic bag and add the chicken thighs. Squeeze the air out of the bag, and seal.
Step 8
Whisk the ingredients in a bowl until smooth.
Step 9
Simmer the marinade, stirring often.
Step 10
Pour half of the marinade into a saucepan over medium heat, bring to a boil.
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