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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
10 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 ½ tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 ½ tbsp honey
  • 1 tbsp sesame oil
  • 1/2-1 tsp Sriracha
  • 5 cloves of garlic minced
  • 5 boneless skinless chicken thighs trimmed of any fat
  • sea salt to taste

Instructions

    Cup of Yum
  1. Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.
  2. Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.
  3. Remove the chicken from the bag, reserving marinade.
  4. Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.
  5. Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.