Asian-Glazed Chicken Thighs
February 09, 2015
"From Cooking Light, recipe by David Bonom, March 2011."
- Serving Size: 1 (331.6 g)
- Calories 723.1
- Total Fat - 51.9 g
- Saturated Fat - 13.4 g
- Cholesterol - 277.8 mg
- Sodium - 1074 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 0.7 g
- Sugars - 8.8 g
- Protein - 48.8 g
- Calcium - 124.5 mg
- Iron - 3.9 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg
Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.
Pour vinegar mixture into a zip-top plastic bag.
Add chicken to bag; seal.
Marinate in refrigerator 1 hour, turning occasionally.
Remove chicken from bag, reserving marinade.
Preheat oven to 425F.
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.
Bake at 425F for 10 minutes; baste.
Bake an additional 10 minutes; baste.
Discard remaining marinade.
Bake an additional 10 minutes or until done.
Let stand 5 minutes before serving.
Garnish with cilantro and green onions, if desired.
Tips & Variations
- Large zip lock bag
- Cooking spray
- Large roasting pan with wire rack, or
- Large rimmed cookie sheet with wire rack