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.

David Bonom
Recipe by Cooking Light March 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
1 hr 52 mins
Yield:
6 servings (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

306 calories; fat 15.9g; saturated fat 3.8g; mono fat 6.1g; poly fat 4.5g; protein 27.9g; carbohydrates 12g; fiber 0.2g; cholesterol 99mg; iron 1.7mg; sodium 646mg; calcium 24mg.