Simple Asian Glazed Chicken Thighs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 thighs
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Calories
221 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Simple Asian Glazed Chicken Thighs
Description
This recipe combines an Asian-inspired sauce blending vinegar, soy, honey, brown sugar, sesame oil, garlic, and ginger. After simmering to thicken, the glaze is applied generously over chicken thighs in a baking dish. The chicken is roasted skin side down then flipped, allowing skin to crisp and glaze to set.
Steamed baby bok choy accompanies the chicken, offering a mild, slightly crunchy green vegetable that complements the rich glaze. The chicken is finished under the broiler for a deep golden, crispy skin, providing texture contrast.
Served resting after baking, the thighs retain juicy tenderness with a sticky sweet-salty coating. Fresh sliced green onions add a mild sharpness and color. This makes a flavorful main dish suitable for pairing with fried rice or steamed grains.
The accompanying note suggests serving with fried rice with bacon for a complete meal.
Ingredients
- 6 chicken thighs bone in and skin on
- ⅓ cup rice wine vinegar
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar or coconut sugar
- 2 tablespoons sesame oil pure
- 4 cloves garlic crushed
- 1 teaspoon ginger fresh, crushed
- 2 bunches baby bok choy quartered horizontally
- 1 tem green onion to garnish, or shallot, sliced
Instructions
- Preheat oven to 220°C | 425°F
- Wash chicken thighs and pat dry with a paper towel.
- Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken thighs into an oven proof pan/skillet or baking dish. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any other vegetable), to your desired texture (crunchy, soft, etc).
- Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
- Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.
Notes
- Roast chicken thighs until skin is deeply golden and crispy for best texture.
- Simmer the glaze until slightly thickened before applying to ensure coating adheres well.
- Steam baby bok choy just until tender to retain mild crunch.
- This dish pairs well with fried rice, especially with bacon for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6thighs
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 633mg | 26% |
| Potassium | 291mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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