Asian Glazed Chicken Thighs

These chicken thighs are really easy to prepare for busy weeknight dinners, and the quick-to-prepare Asian inspired glaze really adds lots of flavor the whole family will enjoy. I have learned to appreciate chicken thighs over the years as they just have more favor than chicken breasts, and are usually less expensive. We buy our chicken thighs in bulk at one of those “discount food stores”, and they come in packages of 4 thighs per package which is just perfect for the two of us. I do buy skinless, boneless thighs simply because they are already cleaned for me, but if you buy bone in thighs with the skin on you’ll need to remove the skin and trim any excess fat.

You could roast the chicken in the oven as I have in this recipe, or you could also grill the thighs if you prefer. I did add some spicy roasted chili paste in this recipe which added a depth of flavor I really enjoyed, but you might want to eliminate this ingredient if you are preparing the chicken for young children. I like to serve this chicken on a bed of steamed brown rice alongside sautéed Asian greens.

Why Healthy

  • Chicken is lower in fat and calories than other types of meat and contains protein, niacin, iron, and zinc. Removing the skin and trimming away and excess fat helps to keeps chicken thighs lower in calories and fat.

 

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Asian Glazed Chicken Thighs

Yield: Serves 4 - 6

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients:

1/3 Cup Rice Vinegar
1/4 Cup Sodium Reduced Soy Sauce
4 Tablespoons Honey
2 Tablespoons Toasted Sesame Oil
1 1/2 Tablespoons Chili Paste (Optional - See Notes Above)
5 Garlic Cloves, Finely Minced
1 1/2 Tablespoon Fresh Ginger, Finely Minced
8 Chicken Thigh, Skinned
Salt & Pepper to Taste
1/2 Cup Coarsely Chopped Fresh Cilantro

Adapted from MyRecipes.com

Directions:

At least one hour before cooking, mix together the vinegar, soy sauce, honey, sesame oil, chili paste (if using), garlic, and ginger in a bowl.
Place the thighs in a large bowl and pour the marinade over, tossing to cover the thighs well.
Refrigerate the thighs for at least one hour.
Preheat the oven to 425 degrees F. and remove the chicken from the marinade.
Place the marinade in a small saucepan and bring to a boil.
Continue to cook until the marinade has thickened and is syrupy, seasoning it with salt and pepper.
Lightly spray a roasting pan with olive oil spray, and lay the chicken thighs out evenly spaced.
Bake for 10 minutes, then baste with the marinade.
Bake for another 10 minutes, baste, then continue to cook until the thighs are cooked through and no longer pink, about 7 to 8 minutes for boneless thighs, 10 minutes for bone in thighs.
Place the thighs on a platter and scatter the cilantro on top before serving.

 

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