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
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
Reviews
Easy.Nice change for chicken
Make it already twice, my husband and my brother enjoy every bit of it, and they are generally meat eaters! Highly recommended!
Too sharp. Took my breath away. Probably could use some brown sugar. Will not make again. For those who liked it, please enjoy.
I am going to cook this sounds yummy
Lovely will try to make it at home or get from large restaurant
We had these delicious chicken thighs tonight. I followed the recipe exactly and they were delicious. The sauce did not thicken very much but was delicious over the brown rice. This is definitely a 5-star recipe. Volunteer Field Editor
This was very good. I doubled the sauce, but it didn't get as thick as I would like. Next time I will add a cornstarch slurry. The chicken was very tender.
These were so good, my family loved them
These were absolutely AMAZING, the entire family loved them. Thank for sharing!
This is excellent recipe for something different for chicken. Everyone liked it and I will definitely make it again. Because we like our food on the spicy side I added 1 tablespoon of sriracha sauce. The sauce thickened up very nicely.