Glazed chicken thighs

    (646)
    1 hour 40 min

    This is a quick chicken thigh dish if you marinate the chicken beforehand and serve with rice. The marinade has honey for sweetness, soy sauce for saltiness and chilli sauce for spice! There's quite a bit of garlic, too!


    2 people made this

    Ingredients
    Serves: 4 

    • 120ml rice vinegar
    • 5 tablespoons honey
    • 80ml soy sauce
    • 4 tablespoons sesame oil
    • 3 tablespoons chilli garlic sauce
    • 3 tablespoons minced garlic
    • salt to taste
    • 8 skinless, boneless chicken thighs
    • 1 tablespoon chopped spring onions

    Method
    Prep:5min  ›  Cook:30min  ›  Extra time:1hr5min marinating  ›  Ready in:1hr40min 

    1. Whisk the vinegar, honey, soy sauce, sesame oil, chilli-garlic sauce, garlic and salt in a bowl until smooth. Pour half the marinade into a large resealable food 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.
    2. Preheat oven to 220 C / Gas 7.
    3. Pour the other half of the marinade into a saucepan over medium heat, bring to the boil; 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 baking dish and brush with 1/3 of the thickened marinade from the saucepan.
    4. Bake 30 minutes, basting one more time after 10 minutes, until cooked through. Let stand for 5 or 10 minutes. Meanwhile, bring remaining marinade back to the boil for 1 or 2 minutes. Serve chicken with marinade and chopped spring onions.

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    Reviews & ratings
    Average global rating:
    (646)

    Reviews in English (469)

    by
    179

    This is my new go-to meal to cook when I am delivering a meal to someone else. I make it with brown rice (throw in a couple of chicken bouillon cubes with the rice water and finish with fresh parsley. I use chicken thigh fillets--skinless and boneless. I also have made this so often that I don't waste the precious sauce by marinating the meat at all! I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! Enjoy!  -  10 Jul 2011  (Review from Allrecipes US | Canada)

    by
    152

    My husband -- who hates chicken with an unnatural passion the likes of which one only expects to encounter in relation to the usual suspects: anchovies, liver, random Kardashians, and the like -- THAT guy had this to say of this recipe: "Wow. That's good chicken. And you know it pains me to say that." And THEN, my 11 y.o. kid ate an unprecedented THREE servings of a non-dessert-related dish. It was like I won the Mom Olympics tonight. Got recruited on the Chinese team and plain won that thing. Many thanks for the recipe. I didn't have the fancy Chinese chili, so I used run-of-the-mill chili powder. Also, I put a broil on the last few minutes to give it a bit of edge. Apparently, it was all magic.  -  06 Mar 2013  (Review from Allrecipes US | Canada)

    by
    130

    NO need to double the sauce, just reserve the marinate and pour into a sauce pan making sure you boil 5 minutes. Use some cornstarch to thicken if needed. Spoon 1/3 of the sauce over the chicken before baking. No need to discard the marinate when you can just use as the sauce. Also can cut back on the Sesame oil ( I used slightly less than 1/4 cup). Did not find this very spicy. I marinated in the fridge for 24 hours and yum the meat really absorbed the flavor. Popped it in the oven the following night and it was a fast and easy meal. Used legs and thighs that I skinned removing as much fat as I could. Just make sure you bring the sauce back to a boil for 1 to 2 minutes after chicken is done. There will be sauce from the cooked chicken left in the casserole dish which you can use for extra sauce. Served it over sticky rice with green peas. Will definately make again. Thank you for a delicious recipe Essanaye.  -  16 Apr 2011  (Review from Allrecipes US | Canada)

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