Asian-Glazed Chicken Thighs
Recipe: #17291
February 09, 2015
Categories: Sauce, Chicken, Asian, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate No Eggs, Non-Dairy, Bone-in Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"From Cooking Light, recipe by David Bonom, March 2011."
Original is 6-12 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.
Step 2
Pour vinegar mixture into a zip-top plastic bag.
Step 3
Add chicken to bag; seal.
Step 4
Marinate in refrigerator 1 hour, turning occasionally.
Step 5
Remove chicken from bag, reserving marinade.
Step 6
Preheat oven to 425F.
Step 7
Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally.
Step 8
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.
Step 9
Bake at 425F for 10 minutes; baste.
Step 10
Bake an additional 10 minutes; baste.
Step 11
Discard remaining marinade.
Step 12
Bake an additional 10 minutes or until done.
Step 13
Let stand 5 minutes before serving.
Step 14
Garnish with cilantro and green onions, if desired.
Tips
- Large zip lock bag
- Cooking spray
- Large roasting pan with wire rack, or
- Large rimmed cookie sheet with wire rack
2 Reviews
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