Asian-Glazed Chicken Thighs

Name: Asian-Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 4 serving
Ingredients: 2½ tbsp rice vinegar; 2 tbsp soy sauce; 1½ tbsp honey; 1 tbsp sesame oil; 1 tsp Sriracha; 5 cloves of garlic; 6 boneless; Sea Salt and Freshly Cracked Pepper

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings
4
Course
Main Course
Cuisine
Asian

Asian-Glazed Chicken Thighs

Kian Meyer

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Ingredients

Servings

2½ tbsp rice vinegar
2 tbsp soy sauce
1½ tbsp honey
1 tbsp sesame oil
1 tsp Sriracha more if desired
5 cloves of garlic minced
6 boneless skinless chicken thighs, trimmed
Sea Salt and Freshly Cracked Pepper to taste

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Instructions

Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic in a large zip-lock bag. Add the chicken thighs and place them in the refrigerator for at least 2 hours.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil, then place the wire cooling rack in the pan. Coat the wire cooling rack with cooking spray.
Pour the marinade into a small saucepan over medium-high heat and boil for 2 minutes, stirring often. Remove from heat; set aside.
Place the chicken thighs on the roasting rack; baste the chicken with the marinade. Season lightly with sea salt and freshly cracked pepper.
Place into the oven and cook for 10 minutes; baste.
Bake an additional 10 minutes; baste.
Bake for the last 5 minutes or until the chicken is cooked through; baste.
Let stand for 5 minutes before slicing and serving.
Drizzle with the sauce from the bottom of the roasting pan. Enjoy.