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Busy night? Skip the marinating and let the oven work its magic. These juicy, golden-skinned chicken thighs come out sticky, sweet, and full of bold flavor thanks to the easiest Asian-style glaze you’ll ever mix up.
Roasted Asian glazed chicken thighs like these prove you don’t need hours to get something seriously satisfying on the table.
Why This Chicken Hits Every Time
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.
On days when I am craving some Asian food, I almost always end up making my Honey Soy Baked Chicken Thighs or my favorite Honey Garlic Chicken. This recipe is inspired by those flavors, but it has a beautiful, crispy, and caramelized exterior that makes it even better.
Simple Ingredients. Big Flavour.
- Chicken thighs: I used bone-in and skin-on chicken thighs here. The skin crisps up beautifully in the oven and gives that bit of crunch, while the inside stays soft and juicy.
- Aromatics: Fresh ginger and garlic. This duo brings in that beautiful aroma and savory Asian flavor.
- Veggies: I used baby bok choy and some chopped green onions to garnish.
- Soy sauce: The star of any good Asian recipe- soy sauce. This adds a splash of color to the chicken and a depth of umami flavor.
- Rice wine vinegar: Vinegar adds a burst of tangy flavor to the sauce. Use white vinegar or apple cider vinegar if you don’t have rice wine vinegar.
- Honey: For that beautiful glaze, and of course, the delicate sweetness.
- Brown sugar: To balance out the other flavors and lend a nice bit of sweetness to the sauce.
- Sesame oil: For that authentic Asian flavor. You could use avocado oil, olive oil or another neutral cooking oil too, but if you can find sesame oil, I would highly recommend using it.
Note: please see recipe card at the bottom for list of full ingredients and measurements
Let’s Make It Step By Step
It’s the perfect easy chicken dinner recipe that the whole family will love! The sweet, savory, and sticky glaze and the delicate, tender chicken is just a combination that’s hard to beat!
- Prepare the sauce: Preheat oven to 425°F. In a saucepan over medium heat, combine the sesame oil, honey, vinegar, brown sugar, ginger, and garlic. Boil, then heat on low and simmer until thick.
- Coat chicken: Pat the chicken dry and transfer to a skillet or an oven-proof baking dish. Pour ⅔ of the sauce over the chicken and mix well until nicely coated.
- Cook until crispy: Place the chicken skin down on the pan and bake for 30 minutes. Flip it over and cook for another 15 minutes, being careful not to burn it.
- Finish up and serve: Change the oven setting to boil in the last 5 minutes of cooking to get the skin nice and crispy. Meanwhile, steam the bok choy. Once the chicken is done, serve it with the bok choy.
Perfect Sides to Make It a Meal
Enjoy these Roasted Asian Glazed Chicken Thighs with some steamed rice to make it a wholesome meal. I love pairing it with my classic Fried Rice with Bacon. If you’re looking for a low-carb side to team up with it, try my simple Cauliflower Fried Rice or Cilantro Lime Cauliflower Rice recipe.
Recipe FAQ’s
You absolutely can! I love using chicken thighs because they have a lot of flavor. You can use chicken breasts or even chicken drumsticks if you want to.
Use a meat thermometer to check the internal temperature of the chicken. If it is 165 degrees or more, it is safe to eat. If you don’t have a meat thermometer, cut through the thickest portion to see if the juices run clear and the meat is no longer pink.
Yes! You can prep the sauce and coat the chicken a few hours ahead. Keep it covered in the fridge, then bake when you’re ready to eat. The flavor gets better as it sits!
Reheat the chicken in a skillet over medium heat or the oven at 350°F until warmed through. You can also microwave it, but adding a splash of water or sauce will help keep it juicy.
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Simple Asian Glazed Chicken Thighs
Ingredients
- 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 baby bok choy quartered horizontally
- 1 stem sliced green onion/shallot to garnish
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, Rookie cook here. Just want to say thank you very much for sharing the Asian Roasted Chicken. My seasoned and “elegant” chef Mother thought the Asian Roasted Chicken was fantastic….and, yes, I used substitutes….white vinegar, olive oil and a big fat ol’ onion. Thanks so much for sharing. Thank you.
I have been looking for a great chicken thigh recipe and this is it! So easy and so good!
Made this for dinner tonight with bok Choy and rice it was absolutely delicious!!! My whole family loved it and the house smelled so good while it was cooking!!
This was really good! I was afraid the skin wouldn’t get crisp but I followed the directions and it came out great! I had large thighs so after I turned them I put them back in the oven for another 10 minutes and it caramelized perfectly! Served with the baby bok choy and white rice. Pan juices over the rice and the extra sauce on the chicken. Yum!
This one is a keeper! Loved it!
Really tasty. Love the marinade. Very simple to cook, once you have all the ingredients.
I am a newbie at cooking and if I could do it, anyone can.
Thanks for sharing.
Wondering when to use the rest of the sauce? Going to just pour it on before baking- hope that is right.
Step 5 says to serve with remaining sauce.
I’m hoping to make this tonight and am wondering how long you would bake it for in a cast iron skillet? Thank you!
Have you ever made this on the bbq? Would like to try it for a summer bbq we are planning. Sounds delish!
I have not! But that does sound delicious! Let me know how it turns out! Enjoy!
I can’t seem to find the recipe. It is not showing up anywhere
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Must try!