Asian Glazed Chicken Thighs
I love chicken! It’s so mild that it’s like a white canvas, allowing to create my own masterpiece. This boring chicken thighs suffered a great transformation with the use of a few ingredients. If you’re looking for something easy to make for dinner tonight, take a gander at these tasty Asian Glazed Chicken Thighs. The glaze is sweet, savory and full of flavor.
I used boneless chicken thighs which are very flavorful and bakes up juicy on the inside. You can certainly switch up with different cuts of chicken but make sure you adjust your baking times.
This week I am trying to get everything done and organized before the weekend comes. We are planning on taking the girls to a surprise trip to Universal Studios in Florida. My 7 year old is obsessed with Harry Potter so I can’t wait to see her face when she embarks on the Hogwarts Express. I’ve heard it’s an amazing place.
Meanwhile I am praying that my 4 year old gets well of her nasty cold before Friday comes. She’s been battling a cold since Saturday night accompanied with fever and coughs. We still have 3 days so hopefully she’ll be healed by then.
Back to my Asian Glazed Chicken Thighs , the prep is easy, simply bake and baste at the end. No biggie! You can marinade them in advance if you have the time or if not, you can skip this step. I sometimes forget to thaw them the day before and the results are still great.
You can also prep the day or morning before and bake at the last minute. They only require 30 minutes in the oven so if you’re entertaining, you can enjoy the party without the need to babysit your chicken.
I hope you can try this yummy Asian Glazed Chicken Thighs at home. Please come back and let me know how they came out.
- 1/2 cup rice vinegar
- 1/4 cup honey
- 1/3 cup soy sauce
- 1/4 cup Sesame Oil
- 1 tablespoon Sriracha
- 8- 10 skinless boneless chicken thighs
- 1 Tablespoon of Sesame Seeds for garnish
In a bowl mix the vinegar, honey, soy sauce, sesame oil and sriracha together
Add HALF of the marinade into a zip top bag. Insert the chicken thighs and mix them together with the sauce. Marinade overnight or 15 minutes. Depending on the time you have available
Preheat Oven to 425 Degrees Fahrenheit
In a small saucepan, pour the remaining sauce and simmer for 5 minutes or until sauce has reduced and thickened
Place chicken into a rimmed roasting pan. Discard the marinade in the bag
Brush the HALF reduced sauce on top of each thigh.
Bake for 25 minutes
Remove from oven and baste with more sauce
Bake for 5 more minutes
Remove from oven and sprinkle in sesame seeds