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Asian-Glazed Chicken Thighs
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Asian-Glazed Chicken Thighs

Whether you're entertaining or relaxing, this recipe hits the spot.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour the marinade into a small saucepan over medium-high heat and boil for 2 minutes, stirring often. Remove from heat; set aside.
  4. Place the chicken thighs on the roasting rack; baste the chicken with the marinade. Season lightly with sea salt and freshly cracked pepper.
  5. Place into the oven and cook for 10 minutes; baste.
  6. Bake an additional 10 minutes; baste.
  7. Bake for the last 5 minutes or until the chicken is cooked through; baste.
  8. Let stand for 5 minutes before slicing and serving.
  9. Drizzle with the sauce from the bottom of the roasting pan. Enjoy.