asian glazed chicken thighs

So one of brandon's co-workers was relocated to Fort McMurray two weeks ago.  He dropped off a bunch of food that he had just bought.  So thankful we didn't have to go to the grocery this week, but there were a couple of things that I don't normally buy.... like chicken thighs.

I found a delicious recipe on allrecipes.com

Asian Glazed Chicken Thighs

Prep Time: 5 min
Cook Time: 30 min
Ready In: 1 hr 40 min

Ingredients
1/2 cup rice vinega
5 tablespoons honey
1/3 cup soy sauce
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
  
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper 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. 

Preheat oven to 425 degrees F (220 degrees C). 

Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and 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 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan. 

Bake 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 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions. 




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sixteen sunbuckles: asian glazed chicken thighs

Friday, October 14, 2011

asian glazed chicken thighs

So one of brandon's co-workers was relocated to Fort McMurray two weeks ago.  He dropped off a bunch of food that he had just bought.  So thankful we didn't have to go to the grocery this week, but there were a couple of things that I don't normally buy.... like chicken thighs.

I found a delicious recipe on allrecipes.com

Asian Glazed Chicken Thighs

Prep Time: 5 min
Cook Time: 30 min
Ready In: 1 hr 40 min

Ingredients
1/2 cup rice vinega
5 tablespoons honey
1/3 cup soy sauce
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
  
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper 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. 

Preheat oven to 425 degrees F (220 degrees C). 

Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and 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 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan. 

Bake 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 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions. 




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