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Asian-Glazed Chicken Thighs

Photo: John Autry; Styling: Cindy Barr

Total time 1 hr, 52 mins
Yield 6 servings (serving size: 2 thighs)
The tasty Asian-inspired glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

Ingredients

  • 1/3 cup rice vinegar
  • 1/4 cup lower-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons dark sesame oil
  • 1 1/2 tablespoons chile paste (such sambal oelek)
  • 10 garlic cloves, minced
  • 12 bone-in chicken thighs, skinned
  • Cooking spray
  • 1/2 teaspoon salt

Nutrition Information

  • calories 306
  • fat 15.9 g
  • satfat 3.8 g
  • monofat 6.1 g
  • polyfat 4.5 g
  • protein 27.9 g
  • carbohydrate 12 g
  • fiber 0.2 g
  • cholesterol 99 mg
  • iron 1.7 mg
  • sodium 646 mg
  • calcium 24 mg

How to Make It

  1. 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.

  2. Preheat oven to 425°.

  3. 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 425° 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.