Asian Glazed Chicken Thighs

Ingredients

• rice vinegar (0.5 cup)
• soy sauce (0.33 cup)
• honey (5 tablespoons)
• Asian sesame oil (0.25 cup)
• chili garlic sauce (3 tablespoons)
• garlic (3 tablespoons)
• salt (0 )
• chicken thighs (8 )
• green onion (1 tablespoon)

Instructions

1. Gather the ingredients.
2. Whisk rice vinegar, soy sauce, honey, sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Add the chicken thighs to the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag occasionally.
3. Preheat the oven to 425 degrees F (220 degrees C). Pour the reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thickened, about 3 to 5 minutes; set sauce aside.
4. Remove chicken thighs from the marinade and discard the used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.
5. Bake in the preheated oven for 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 to 10 minutes.
6. Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 544
• fat: 30 g
• sats: 7 g
• carbs: 27 g
• fibre: 1 g
• protein: 41 g
• salt: 1.852 g