Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

Essanaye

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

1 h 40 m servings 544 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1852 mg
  • 74%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.
  2. Preheat oven to 425 degrees F (220 degrees C).
  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.
  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 331
  1. 464 Ratings

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Most helpful positive review

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 p...

Most helpful critical review

Amazing!!! The only change I made was to reduce the oil by half - because its such a strong flavor. I cut up 6 chicken breasts into small pieces and marinated for the night. I transferred chi...

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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 p...

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 chicke...

My husband -- who hates chicken with an unnatural passion the likes of which one only expects to encounter in relation to the usual suspects: anchovies, liver, random Kardashians, and the like -...

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 an...

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 ...

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 fr...

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 overp...

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.

Definitely need to double this recipe next time! I left to marinate in fridge overnight and served with coconut rice...the family wants this in our "make more often" menu...

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