Asian-Glazed Chicken Thighs

Asian-Glazed Chicken ThighsI found this recipe in an old Cooking Light – March 2011 issue. It looked really simple to make and I had all of the ingredients on hand so I made it for dinner. The recipe called for bone-in chicken thighs but my boneless thighs turned out really delicious and tender. The marinade was delicious and made a terrific sauce that my kids especially loved. I really enjoy having such a flavorful and healthy dinner on the table in less than 30 minutes during the week.

Asian-Glazed Chicken Thighs:
Adapted recipe and photos by For the Love of
Original recipe – Cooking Light – March 2011
  • 2 1/2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp sriracha sauce (more if desired)
  • 5 cloves of garlic, minced
  • 6 boneless, skinless chicken thighs, trimmed
  • Sea salt and freshly cracked pepper, to taste
  • Cooking spray

Asian-Glazed Chicken Thighs

Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic together in a large zip lock bag. Add the chicken thighs and place into the refrigerator for at least 2 hours.

Preheat the oven to 425 degrees. Line a roasting pan with tin foil then place the roasting rack in the pan. Coat the roasting rack with cooking spray.

Pour the marinade into a small sauce pan over medium high heat and boil for 2 minutes, stirring often. Remove from heat; set aside.

Place the chicken thighs on the roasting rack; baste the chicken with the marinade. Season lightly with sea salt and freshly cracked pepper. Place into the oven and cook for 10 minutes; baste. Bake an additional 10 minutes; baste. Bake for the last 5 minutes, or until the chicken is cooked through; baste.

Let stand 5 minutes before slicing and serving. Drizzle with the sauce from the bottom of the roasting pan. Enjoy.

Asian-Glazed Chicken Thighs


Click here for a printable version of this recipe – For the Love of

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6 Responses to “Asian-Glazed Chicken Thighs”

  1. 1

    JenE — January 13, 2012 @ 2:07 am

    dinner tonight. Love!

  2. 2

    Morro de sao paolo — April 11, 2012 @ 11:58 am

    I love chicken thighs – I think they’re much more tasteful than breasts (an the best is they’re cheaper). I can already imagine this dish with some basmati rice.

  3. 3

    Day 189 – Asian Glazed Chicken Thighs | One Day at a Time — August 19, 2012 @ 2:17 pm

    […] that look so good?? The recipe called for a roasting pan, and I didn’t have one. So I made use of a baking sheet and cooling […]

  4. 4

    Tanya — February 10, 2013 @ 5:46 pm

    Made it tonight and delicious! Flavorful and tasty! Would definitely would make it again! had green beans and slivered yellow peppers and onions with it.

  5. 5

    nutcuddnemul — August 2, 2013 @ 12:56 am

    After I originally commented I clicked the -Notify me when new feedback are added- checkbox and now each time a remark is added I get four emails with the same comment. Is there any way you may take away me from that service? Thanks!

  6. 6

    Pam — August 2, 2013 @ 7:07 am

    I don’t have the access to remove it. You will need to go to your original comment and delete it.


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