Asian-Glazed Chicken Thighs

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
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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