Simple Asian Glazed Chicken Thighs

4.75 from 58 votes

Simple Asian Glazed Chicken Thighs

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!

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Mains

Cuisine: Asian

Keyword: asian chicken recipe, Simple, Simple Asian Glazed Chicken Thighs

Servings: thighs

Author: Karina Carrel

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

US - Metric

Instructions

Preheat oven to 425°F (220°C). Whisk together the rice wine vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger in a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and cool slightly.

If the glaze still looks very thin after 5 minutes, let it simmer a little longer. You want it to lightly coat the back of a spoon so it sticks to the chicken instead of pooling at the bottom of the pan.

Pat the chicken thighs dry and place them in an oven-safe skillet or baking dish. Pour two-thirds of the glaze over the chicken and turn to coat well, keeping the remaining sauce aside for serving.
Arrange the thighs skin-side down and bake for 30 minutes. Flip them skin-side up and continue baking for about 15 minutes, or until cooked through. Start steaming the bok choy while the chicken finishes cooking.

Try not to crowd the pan. A little space between the thighs helps the skin brown instead of steaming in all that sauce.

Switch the oven to broil/grill and cook for about 5 minutes, until the skin is deep golden and caramelised. Keep an eye on it so the glaze doesn’t burn.

Keep a close eye on the chicken here. The honey and brown sugar can go from beautifully caramelised to burnt pretty quickly under the broiler.

Let the chicken rest for 10 minutes, then serve with the steamed bok choy, sliced green onions and the remaining glaze.

Video

Notes

Storage, Make Ahead And Reheating

You can make the glaze ahead and keep it covered in the fridge for up to 3 days. Warm it gently before using if it thickens too much.

Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep any extra glaze with it so the chicken stays nice and saucy.

For longer storage, freeze the cooked chicken for up to 2 months. Let it cool completely first, then freeze it with a little sauce in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheat in a 350°F (175°C) oven until warmed through. The microwave works too, but the skin will be softer. Spoon a little extra glaze over the chicken before reheating to help keep it juicy.

Happy cooking! Xx

Chicken thighs can vary a lot in size, so use the cooking time as a guide. Larger thighs may need a few extra minutes before broiling; check the thickest part for 165°F (74°C).

Nutrition