I 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 Cooking.net
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
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.
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