Roasted Asian Glazed Chicken Thighs with Steamed Bok Choy
Chicken so full of flavour, yet so simple, that these need NO marinading. Who has time to marinade anyway? Especially when you come home in a manic rush and starving to the point of raiding anything that looks good in the pantry.
You know how I like to keep things simple, right? And juicy? Well, to get to the point…that’s this chicken.
The glaze on its own is such a beautiful thick sauce, the perfect combination of sweet and sexy — I mean sweet and salty — it’s hard not to dip your chicken into it with every bite.
To prepare the glaze, bring it to a boil and then simmer until it thickens. Once it’s cooled slightly, pour just over half a cup over the chicken and coat it any way you want. I found it easier to use a pastry brush, but you can roll it around the sauce until completely coated.
To reduce weight watchers points or calories, this recipe works with skinless thighs and with breast. But there’s something about the deep flavour of chicken thighs baked with the skin on that’s unbeatable…golden, crispy skin; tender and juicy on the inside. Full of so much flavour — one thigh isn’t enough. Trust me. I usually find someone face planting the pan, burnt fingers and all, just ‘trying’ it before it hits the table. Mmm-hhm.
While the chicken is baking, steam your veggies until perfectly crisp on the outside and soft on the inside. When the chicken is done, dip your bok choy (or any green veg really), into the sauce in the pan and serve just like that.
Sprinkle some green onion/shallot slices over your chicken and DINNER IS DONE!
A meal that can be eaten on its own; served over rice or cauli rice for a lower carb/calorie option, or with more vegetables. It’s completely up to you. Just make sure you drizzle the sauce over whatever it is your teaming it up with!
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- 6 chicken thighs (bone in and skin on)
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons pure sesame oil
- 4 cloves garlic , crushed
- 1 teaspoon crushed ginger (fresh)
- 2 bunches of baby bok choy (quartered horizontally)
- sliced green onions/shallots
Preheat oven to 220°C | 425°F
Wash chicken thighs and pat dry with a paper towel.
Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken thighs into an oven proof pan/skillet or baking dish. Pour 2/3 of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any other vegetable), to your desired texture (crunchy, soft, etc).
Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.
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