Asian-Glazed Chicken Thighs
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Asian-Glazed Chicken Thighs
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2½ tbsp rice vinegar
- 2 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp sesame oil
- 1 tsp sriracha more if desired
- 5 cloves garlic minced
- 6 boneless skinless chicken thighs, trimmed
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
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.
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