Asian Glazed Chicken Thighs Recipe

5 3 3
Asian Glazed Chicken Thighs Recipe
Asian Glazed Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Asian Glazed Chicken Thighs Recipe

Read Reviews
5 3 3
Publisher Photo
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
Featured In: Your January Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
  • Toasted sesame seeds, optional

Directions

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. Yield: 4 servings.
Originally published as Asian Glazed Chicken Thighs in Simple & Delicious December/January 2016

Nutritional Facts

1 serving: 247 calories, 11g fat (2g saturated fat), 76mg cholesterol, 735mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
  • Toasted sesame seeds, optional
  1. 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.
  2. 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°.
  3. 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. Yield: 4 servings.
Originally published as Asian Glazed Chicken Thighs in Simple & Delicious December/January 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Glazed Chicken Thighs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 248892
Reviewed May. 31, 2016

"I took previous advice and doubled sauce. I was also impatient in waiting for the sauce to thicken so I added a sprinkle of cornstarch. Tasty...will make again."

MY REVIEW
Jeanine Lau User ID: 893226 247150
Reviewed Apr. 16, 2016

"Great Recipe it was easy to make. I used the chicken thighs and everyone loved it. It was a very tasty dish. I actually doubled the glaze ingredients to make more. Everyone enjoyed the meal. I served it with rice noodles and broccoli. It was wonderful and the left overs were even better. This is a recipe I'll make often."

MY REVIEW
bethiemac User ID: 6332216 245380
Reviewed Mar. 13, 2016

"Try this, you won't be disappointed!! I didn't have chicken thighs, so I used chicken breasts and I cut them up a bit. I thought the glaze needed more liquid, so I added some chicken broth. I also took out the chicken when it was done. So then, the glaze was too thin. So I just kept on boiling it, stirring almost constantly, basically making a reduction (I think that's the right term.) I would like more glaze though-I'd maybe double the glaze ingredients. Delicious!!! I served it with basmati rice and broccoli."

Loading Image