Asian-Glazed Chicken Thighs

I found this Cooking Light recipe on Myrecipes and thought it would pair nicely with my husband’s favorite Asian Noodle Salad. I halved the recipe and reduced the sriracha (for the kids) but other than that made it as written. It was simple to make, smelled amazing while it baked, and tasted even better. We all loved it and I know I will be making it again someday soon.

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.

Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 5-10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.

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Asian-Glazed Chicken Thighs

Yield: 4

Prep Time: 10 min. + 3-4 hour marinading

Cook Time: 25-30 min.

Ingredients:

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

Directions:

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste. Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - March 2011

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30 Responses to “Asian-Glazed Chicken Thighs”

  1. 1

    Faith K — February 21, 2013 @ 7:54 pm

    I definitely need to make this. It looks delicious. You wouldn’t happen to have the recipe for the noodles too, would you? The whole plate looks so good. :)

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  2. 2

    Kris — February 21, 2013 @ 9:51 pm

    I just so happen to have some chicken thighs in the freezer right now. I prefer thighs, because they have more flavor!!!
    xo Kris

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  3. 3

    Krystal — February 21, 2013 @ 10:36 pm

    Ha, I made almost the exact same thing last week except my glaze had more garlic and no sesame oil. It was delicious, I’m curious to try your recipe to see what the sesame oil adds to the flavor.

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  4. 4

    Anne ~ Uni Homemaker — February 21, 2013 @ 10:58 pm

    I love this marinade! It has all my favorite flavors. Thanks for sharing Pam.

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  5. 5

    Lia — February 22, 2013 @ 3:21 am

    Hi Pam,
    I love asian flavours and your chicken look so delicious and tempting!
    Cheers and hope you have a fantastic weekend,
    Lia.

    [Reply]

  6. 6

    Jenn — February 22, 2013 @ 4:27 am

    All my favorite ingredients!! I actually have made something very similar to this before, but with pork… it’s soooooo good!

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  7. 7

    Susan — February 22, 2013 @ 5:25 am

    Yum! You know, Pam, you cook with so many of Cooking Light’s recipes and ideas … you should join a group of us that blog a menu once a month that made up of Cookng Light’s archives! have you seen Val’s Cooking Light’s Virtual Supper Club around the blogsphere? She hosts it at her website, More Than Burnt Toast. Check it out!

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  8. 8

    Larry — February 22, 2013 @ 5:34 am

    Good looking thighs Pam and your plate looks delicious and healthy. I may give these a try in the smoker and see how the flavors marry.

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  9. 9

    Cathy at Wives with Knives — February 22, 2013 @ 5:58 am

    Yum, my favorite flavors for grilled chicken. Love that bit of sesame oil in the glaze.

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  10. 10

    Lindsay — February 22, 2013 @ 6:22 am

    I actually have this recipe on this weeks menu to make tonight but I’m using chicken breasts instead. I’m glad to know it turned out well. Looking forward to eating it later.

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  11. 11

    Chung-Ah | Damn Delicious — February 22, 2013 @ 8:12 am

    Love this! I’ll probably add more Sriracha though – Jason and I are spicy food fanatics! :)

    [Reply]

  12. 12

    Angie @ Big Bear's Wife — February 22, 2013 @ 8:15 am

    This would make for a perfect dinner for this weekend!

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  13. 13

    Peggy Recker — February 22, 2013 @ 8:22 am

    Yum these sound delicious.

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  14. 14

    Joanne — February 22, 2013 @ 9:04 am

    That marinade sounds super tasty! I might have to use it for some tofu!!

    [Reply]

  15. 15

    Carmen Rosa — February 22, 2013 @ 9:10 am

    Delicious and tasty!!!!! Few days ago I have made something very similar to this, but with a small birds called “codorniz”.
    I wish you a good weekend.

    [Reply]

  16. 16

    teresa — February 22, 2013 @ 9:29 am

    now that is a lovely plate! i love the look of that chicken!

    [Reply]

  17. 17

    Martha — February 22, 2013 @ 11:48 am

    This sounds great! Love to try the Asian flavors!

    [Reply]

  18. 18

    Rhonda (@diningalone) — February 22, 2013 @ 1:06 pm

    I love chicken thighs and this looks delicious. I prefer thighs over breast meat any day!

    [Reply]

  19. 19

    rosita vargas — February 22, 2013 @ 5:30 pm

    Se ve tan lindo y delicioso que quiero probar,abrazos y abrazos.

    [Reply]

  20. 20

    Angie@Angie's Recipes — February 22, 2013 @ 9:40 pm

    It certainly looks very tasty and indeed pairs really well with noodles. Yum!

    [Reply]

  21. 21

    The Sketched Chef — February 23, 2013 @ 2:48 am

    Beautiful marinade !
    It looks so delicious !

    [Reply]

  22. 22

    Bugaboo — February 23, 2013 @ 7:40 am

    You definitely have a knack for Asian flavors. I’ll definitely try this out; several of your other Asian recipes have been awesome, and I have no doubt this one will be as well. Thanks!

    [Reply]

  23. 23

    grace — February 23, 2013 @ 11:25 am

    whaddaya know, another awesomely-glazed meat dish! this rivals your meatloaf for tastiest entree. :)

    [Reply]

  24. 24

    Amy Tong — February 23, 2013 @ 12:22 pm

    These chicken thighs look so succulent! Dark meat is always my choice as they are juicier. It does pair really well with your Asian Noodle Salad. What a great looking dinner. :P I know my family would love these too.

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  25. 25

    Natalie — February 23, 2013 @ 12:55 pm

    Great glazed chicken recipe! Looks delicious.

    [Reply]

  26. 26

    healthy eating — February 24, 2013 @ 6:15 am

    Wow, it looks delicious and I will try it for sure sometime. But not sure my dietician will allow it or not as I am on some diet plan.

    [Reply]

  27. 27

    Words Of Deliciousness — February 24, 2013 @ 7:52 pm

    I love the ingredients in this, sounds so flavorful!

    [Reply]

  28. 28

    Kerstin — February 25, 2013 @ 7:37 pm

    What a lovely color the glaze gives the chicken – sounds like a very yummy and easy marinade!

    [Reply]

  29. 29

    Chris — February 26, 2013 @ 2:43 pm

    Yum! Delicious looking and sounding, as always Pam. That marinade sounds right up my alley and I know the noodles rock my socks. My poor socks.

    [Reply]

  30. 30

    Rapper450 — March 17, 2013 @ 2:45 pm

    This was delish! Meat was tender and succulent and oh, so tasty! I paired it with an older recipe from your site: Spicy Sesame Noodles with Roasted Chicken – just leaving the chicken to the side. My housemate was eating a diet plan meal but she couldn’t resist sampling a bite or two of the chicken. It really made the cardboard flavor of her turkey tetrazzini stand out! LOL Will be making this again, and again.

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