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Asian-Glazed Chicken Thighs
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Asian-Glazed Chicken Thighs

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 40 minutes
Servings 4

Equipment

  • Baking Sheet
  • Wire Cooling Rack
  • Small Saucepan

Ingredients

  • 2½ tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1½ tbsp honey
  • 1 tbsp sesame oil
  • ½-1 tsp sriracha to taste
  • 5 cloves of garlic minced
  • 5 boneless, skinless chicken thighs trimmed of any fat
  • Sea salt to taste

Instructions

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