How to Make Asian Glazed Chicken Thighs - A Step-by-Step Guide

Asian Glazed Chicken Thighs are a delicious and flavorful dish that is sure to become a favorite in your household. This recipe combines the savory flavors of soy sauce, ginger, and garlic with a touch of sweetness from honey and brown sugar, creating a perfect balance of sweet and savory. The result is tender, juicy chicken thighs coated in a sticky, glossy glaze that is simply irresistible.

What makes this recipe so wonderful is its simplicity. It requires just a handful of ingredie...

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Ingredients

  • ½ cup rice vinegar
  • ⅓ cup soy sauce (such as Silver Swan®)
  • 5 tablespoons honey
  • ¼ cup Asian (toasted) sesame oil
  • 3 tablespoons Asian chili garlic sauce
  • 3 tablespoons minced garlic
  • salt to taste
  • 8 skinless, boneless chicken thighs
  • 1 tablespoon chopped green onion (Optional)

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 40 mins
  • Servings: 4

  • 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

    544 cal.

    • Total Fat: 30g
    • Saturated Fat: 7g
    • Cholesterol: 142mg
    • Sodium: 1852mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 41g
    • Vitamin C: 4mg
    • Calcium: 36mg
    • Iron: 3mg
    • Potassium: 445mg