READY IN ABOUT 1¾ hrs

Asian Glazed Chicken Thighs

Read Reviews (105)

"Slightly spicy, but the sweetness tames the heat. Serve with rice." — Essanaye

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 30 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 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 parsley. I use chicken thigh fillets--skinless and boneless. I also have made this so often that I don't waste the precious sauce by marinating the meat at all! I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! Enjoy!

—mariajude

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Most Helpful Critical Review

Nov 10, 2011

Did it in the crock pot and didn't love the texture.

—hvlastak

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151 Ratings

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Apr 18, 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.

—Kilyena

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Mar 22, 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 and cilantro. Good combination. Will definitely make this recipe again.

—kathyd100

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Mar 28, 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 oriental green salad and will definately keep this in my "favorites" file.

—poky

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Jun 09, 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 fried rice & steamed broccoli. I will make this again!

—Carrine T.

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Mar 16, 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!

—sirmixalot

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Aug 02, 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.

—Sonya

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Nutrition

Calories
544 kcal
27%

Carbohydrates
26.6 g
9%

Cholesterol
142 mg
47%

Fat
30.2 g
46%

Fiber
0.8 g
3%

Protein
40.6 g
81%

Sodium
1910 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian Glazed Chicken Thighs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 544
Calories from Fat: 272

% Daily Value *
Total Fat 30.2g 46 %
Saturated Fat 6.7g 33 %
Cholesterol 142mg 47 %
Sodium 1910mg 76 %
** Potassium 445mg 12 %
Total Carbohydrates 26.6g 9 %
** Dietary Fiber 0.8g 3 %
Protein 40.6g 81 %
** Sugars 22g
** Vitamin A 10 %
** Vitamin C 6 %
** Calcium 5 %
** Iron 30 %
** Thiamin 13 %
** Niacin 140 %
** Vitamin B6 40 %
** Magnesium 17 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.