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.
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
1/2 teaspoon salt
How to Make It
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 425°.
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.
Marinated thighs overnight. I started them on top of stove in cast iron grill pan then popped them into 425 oven first with a tent of foil then removed it halfway through. They turned out good but I think they could be better. Cooked perfectly tender but just a little more spice would elevate the flavor. Next time:-)
Outstanding. The flavor was great - sweet with a bit of a kick. Very flavorful. My 5 and 8 year olds even loved it. I would serve this to company without hesitation. I too opted for grilling this recipe. As a previous reviewer said the chargrilled flavor with the glaze was outstanding.
Very solid recipe. I used 2 lbs of chicken breast and substituted chili sesame oil because that is all I had available. (1 TBLS)
Served with sticky rice and a salad dressed with Trader Joe's Pear Vinaigrette. Super simple and very tasty.
We enjoyed this recipe a lot -- excellent flavor and very easy. Didn't have chili paste so I used chili garlic sauce and that worked quite well. Only marinated the thighs about 40 min. which worked fine. Served with brown rice and edamame -- great combo. I would serve this for everyday meal or for guests.