ASIAN GLAZED CHICKEN THIGHS
Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. -Carole Lotito, Hillsdale, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 735mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
ASIAN GLAZED CHICKEN THIGHS
Serving size is 2 thighs each. Chili paste gives these thighs a mahogany sheen. There are several chili paste or sambal oelek recipes on fooddotcom.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, soy sauce, honey, sesame oil, chili paste and garlic, stirring until honey dissolves; cool slightly. Pour vinegar mixture into a zip-lock plastic bag. Add chicken to bag; seal. Marinate in refrigertor 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
- Preheat over to 425 degrees.
- 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 to taste. Bake 425 degrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remainder marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
Nutrition Facts : Calories 483.3, Fat 33.2, SaturatedFat 8.7, Cholesterol 157.9, Sodium 814.5, Carbohydrate 11, Fiber 0.2, Sugar 8.9, Protein 34.1
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- 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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