Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 52 Mins
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.

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Ratings & Reviews

Just Okay

December 12, 2018
The recipe came out a much lighter color than the photograph. Also the flavor of the sesame oil was very heavy. I'm sure there are better marinades out there.

tamaraskitchen's Review

April 09, 2011
Very good, easy recipe. I used boneless thighs, as it is what I had. Will make again.

jennhare's Review

July 21, 2013

itravel's Review

March 01, 2014
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:-)

nicolecorsi's Review

May 26, 2011
Yum yum, this one was made two nights in a row! Chicken thighs are the new thing for us since they don't dry out like chicken breasts. We also served with coconut jasmine rice and snap peas.

cmpatch's Review

February 25, 2012
Easy to prepare ahead of time - delicious blend of flavors. I think it was the best chicken I've ever eaten... and I've eaten plenty. If you like spice with a little sweet, this is a must try!

Akaplanis's Review

August 03, 2012
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.

Marcianno's Review

March 03, 2011
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.

folkteller's Review

March 29, 2011
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.

CSAaronson's Review

March 09, 2011
This dish had great flavor from the marinade but took much longer to cook. If the chicken pieces are large, add extra cooking time.