Chicken thighs are inexpensive, versatile, and perfect for the aip diet.
Asian Glazed Chicken Thighs
And i certainly don't mean to be didactic — i think meat is something most of us are conscious of, and.
Recipe Summary Asian Glazed Chicken Thighs
Slightly spicy, but the sweetness tames the heat. Serve with rice.Ingredients | Chicken Thigh Recipes Oven
½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (Optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Info | Chicken Thigh Recipes Oven
prep:
5 mins
cook:
30 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
