Asian Glazed Chicken Thighs |
|
 |
Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Serving size is 2 thighs each. Chili paste gives these thighs a mahogany sheen. There are several chili paste or sambal oelek recipes on fooddotcom. Ingredients:
1/3 cup rice vinegar |
1/4 cup lower sodium soy sauce |
3 tablespoons honey |
2 tablespoons dark sesame oil |
1 1/2 tablespoons chili paste, like sambal oelek |
10 garlic cloves, minced |
12 bone in chicken thighs, skinless |
cooking spray |
salt |
sesame seeds (optional garnish) or sliced green onion (optional garnish) |
Directions:
1. Combine vinegar, soy sauce, honey, sesame oil, chili paste and garlic, stirring until honey dissolves; cool slightly. Pour vinegar mixture into a zip-lock plastic bag. Add chicken to bag; seal. Marinate in refrigertor 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
2. Preheat over to 425 degrees.
3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt to taste. Bake 425 degrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remainder marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
|
|