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Chicken so full of flavour, yet so simple, that these need NO marinading. Roasted Asian Glazed Chicken Thighs with Steamed Bok Choy is simplistic and satisfying!
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.
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!
See? Simple.
More easy chicken dishes:
Slow Cooker Asian Glazed Chicken
Easy Cajun Butter Chicken Breasts
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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.
I have bbq this. Absolutely awesome! Make sure you use indirect heat until you want to baste and crisp up.. if you don’t they’ll get a little dark. But, wow this is definitely a keeper. Thanks for the recipe.
Made this for dinner tonight and everyone loved it. Served it with an asian slaw salad. The only difference I did with this recipe is use the 1/3rd sauce left over, I tossed it on the steamed bok choy for flavor. Everything was yummy!! I will definitely make it again.
This was super yummy! Never leave reviews but I feel I had to on this one. I did it in my Dutch oven and added chopstick carrots and thinly sliced red bell pepper. Then put the chicken in the broiler after, for about 6 minutes. It turned out amazing! I did thicken the sauce just a little and also added red pepper flakes and sriracha. Will definitely make this again!
Great marinade. Do stick with bone-in, skin-on thighs – meat will be dry otherwise, as I found when I made it with boneless breasts. I’ll continue to use this as a marinade for breasts, but would cook them differently, for example – “velvet” them with cornstarch, flour, and oil, and then sauté.
This recipe was great, and the clean up was so easy it was almost scary.
I literally googled “Asian style chicken thighs” at 5:30 p.m. a I was thawing chicken thighs to go with leftover sesame noodles. I was delighted to snap up some odds and ends of Bok Choy lounging in the p reduce drawer. Happily, no marinating time or de-boning thighs was required! I used my toaster convection oven and it worked great! I broiled the thighs a few minutes to really set the delicious glaze. Warmed the leftover noodles, stir fried and tossed in the bok choy and rest of the glaze, and….Yum! Thank you. Great meal with NO planning.
When a recipe is still getting rave reviews 6 years after it was posted you know it’s good. No it’s great! My husband and daughter want this every week! I make extra sauce bc it’s great over rice. This is better than take out and easy. I keep Dorot ginger and garlic (found in the freezer section of the grocery store) in the freezer for sauces like these. I also added some Umami powder.
Thanks for such a great recipe!!
Loved this recipe like lots of others on this site! Simple and required everything I had in my pantry. I’ll continue exploring this site for more goodness!
This is our new favorite recipe for chicken thighs! I always add an onion and have been known to double the sauce recipe because YUMMMMMM! Thank you for this delicious recipe!
These recipes look amazing thank you