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.

Asian-Glazed Chicken Thighs

rice vinegar

soy sauce

honey

dark sesame oil

1 ½ tablespoons chile paste (such sambal oelek)

garlic cloves,

chicken thighs, skinned

Cooking spray

salt

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.


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.


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.

Just okay.  Cooked on grill but that shouldn't change the flavor.  Won't be making this again.

I enjoyed the flavor of these thighs.  I suggest cooking the liquid significantly longer than 2 minutes.  Definitely want to get it nice and thick.  I also liked the fact that without the skin this is a fairly healthy dish.  I served it over rice.

I marinaded the thighs a little longer - probably about 4 hours.  Then used our Traeger grill to grill them.  Served with Garlic and Ginger Rice and a Thai cucumber salad.  A hit with my family and I will definitely make it again.

I used boneless skinless thighs that I trimmed of all visible fat and marinated them overnight.  We also grilled them which gave them nice caramelized edges.  I sprinkled them with thinly sliced green onion and served with Chili Garlic Cabbage also from Cooking Light. The meal was a hit with husband and son.  Will try the marinade with pounded chicken breast next time.

Can't figure out why so many people liked this. Thought it very bland and boring. Wouldn't make again.

We really liked this chicken.  As other reviewers said, I marinated it all day.  I think next time I'll kick up the chili paste a bit as we like a kick, but other than that it's a go.

Absolutely delicious! My husband loved the marinade!

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:-)

I was really disappointed with this recipe after all of the rave reviews it had received. I didn't alter any of the ingredients and just found it to be bland.  Won't make again.

We love this recipe, but I marinate 5 to 8 hours and find it to be 100 percent better!  It needs more time to soak up the flavors.

These were good, but not outstanding. The recipe is easy, but does take awhile to prepare with the 1 hour marination time plus 30 minutes of baking. Chile lovers will want to increase the amount of sambal oelek; at 1.5 tablespoons, I really couldn't detect much if any heat in the finished dish. Leftovers do reheat well in the microwave. I served with sauteed red bell pepper, bok choy and green beans drizzled with a little dark sesame oil and quinoa.

Sweet n' spicy, yum!  Minus the marinating time, this is quick to prepare.  Served with jazmine rice and CL Steamed Sugar Snap Peas, (as the picture suggested).

Will make it again and again and again.  I cooked it on the grill and it was so tender from marinating. Loved the glaze.

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.

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!

I have made this recipes multiple times this summer and I love it every time.  I do my chicken on the grill and glaze the chicken at the end of the cooking process.  I love the char-grilled flavor and the glaze is just outstanding.

Great recipe that even my husband who doesn't rave about chicken liked.   I also cooked them a little longer than called for.  The only problem I had was that the marinade did not get "syrupy" even cooking it a lot longer.  I ended up adding a little corn starch to it to make it easier to baste with.

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.

Easy and delicious! Served with jasmine rice and sugar snap peas. My husband loved it.

Pretty tasty, definitely needs to marinate longer than an hour - I marinated for several hours. My only change was using Sriracha sauce, as that was on hand, for the chile paste. I used boneless thighs and cooked at 425 (convect bake setting on my oven) for 25 minutes, and that was about right. My reserved marinade never really thickened up after boiling for two-three minutes, but I used half for basting and served the other half at table to pour over the chicken and CL's Island Rice, along with roasted carrots and turnips. Easy, light summer dinner for a weeknight.

I've made this twice now since it was SO delicious and so easy - my DH can't stop raving about it.  Both times I used boneless thighs and it cooked in the time listed.  The second time I didn't have many thighs so I supplemented with some cutlets (breasts).  The flavor was still good, but it was a little dry.  Thighs are definitely the way to go!

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

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.

Made this last night. It was delicious! Everyone loved the flavor! Served jasmine rice and sauteed vegetables! YUMMY!

I made this last night and thought the taste was very good; nice and spicy.I also found it needed to cook longer than the recipe said, so I dropped the temp to 350 and cooked it for another 10 minutes.Will definetly make it again.served it with brown rice and spinach sauted with garlic and lemon zest. Combo was great.

Really yummy!  I like great recipes with few ingredients.  I served it with plain rice (Make extra sauce for rice if you want.) and asparagus with a brown butter sauce with soy &amp; balsamic.  They were even great the next day heated up.  This is a keeper, and I will definitely make it again.  The husband loved it.

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

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.

This recipe is delish! My husband raved about the flavors and it was very easy to prepare as well. I served this with steamed snap peas &amp; coconut mango rice from CL. I will make this again for sure maybe next time with pork tenderloin.

Let it be known I do not have a picky eater amongst the 4 men in my house.  This got top ratings from all of them.  Our 13 year old even made sure to print it out so that I could put it in our "Family Faves" cookbook. Easy to prepare and delicious. Served with rice and asparagus.

asian-glazed chicken thighs

Total: 1 hours, 52 minutes

Servings: 4

Cost: $4.36 /serving

Author : David Bonom

Ingredients

Instructions

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