Best 4 Asian Glazed Chicken Thighs Recipes

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Are you craving a flavorful and tantalizing Asian-inspired dish that will transport your taste buds on a culinary adventure? Look no further than Asian glazed chicken thighs. This delectable dish combines the richness of chicken thighs with the vibrant and aromatic flavors of Asian spices, creating a symphony of taste that will leave you wanting more. Whether you are hosting a dinner party, preparing a weeknight family meal, or indulging in a solo gourmet experience, Asian glazed chicken thighs are the perfect choice for any occasion. With their crispy golden-brown skin, succulent meat, and mouthwatering glaze, these chicken thighs will elevate your dining experience to new heights.

Here are our top 4 tried and tested recipes!

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. -Carole Lotito, Hillsdale, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 teaspoons canola oil
4 boneless skinless chicken thighs (about 1 pound)
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
Toasted sesame seeds, optional

Steps:

  • In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 735mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

ASIAN-GLAZED CHICKEN THIGHS



Asian-Glazed Chicken Thighs image

Provided by Sheila Lukins

Categories     Chicken     Bake     Marinate     Kid-Friendly     Dinner     Noodle     Parade     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

8 chicken thighs
For the marinade:
Finely grated zest of 2 oranges
3/4 cup fresh orange juice
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon garlic
1/4 teaspoon crushed red pepper flakes
8 ounces rice noodles
4 scallions, thinly sliced, for garnish

Steps:

  • 1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
  • 2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
  • 3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
  • 4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
  • 5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
  • 6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.

ASIAN GLAZED CHICKEN THIGHS



ASIAN GLAZED CHICKEN THIGHS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 11

8 pieces chicken
Finely grated zest of 2 oranges
3/4 C orange juice
1/4 C honey
3 T soy sauce
2 T toasted sesame oil
1 T minced fresh ginger
1 T garlic, minced
1/4 t crushed red pepper
8 oz rice noodles
4 scallions thinly sliced

Steps:

  • Day before serving rinse chicken and pat dry, place in large zip loc bag or in bowl. Combine next 8 ingredients, toss with chicken to coat, cover and refrigerate for 4-6 hours or overnight. 30 Min before cooking, take chicken out o f refrigerator and preheat oven to 350. Arrange chicken in large shallow rasting pan and season with salt and pepper, pour marinade over chicken. Bake until golden brown and cooked through, basting frequently, about 45 min. Bring large pot of water to boil, turn off heat and stir in rice noodles. Let soak until tender, about 7 min. Drain, rinse under warm water and drain again. Serve chicken and suce over noodles and sprinkle with scallions.

Tips:

  • Choose the right cut of chicken: Chicken thighs are a great choice for this recipe because they are juicy and flavorful. If you prefer, you can also use chicken breasts, but they may be a bit drier.
  • Make sure the chicken is fully cooked: The internal temperature of the chicken should reach 165°F (74°C) before serving.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly.
  • Use a good quality glaze: The glaze is what gives this dish its delicious flavor, so make sure you use a good quality glaze.
  • Serve the chicken immediately: The chicken is best served immediately after it is cooked, while it is still hot and juicy.

Conclusion:

This Asian glazed chicken thighs recipe is a quick and easy weeknight meal that is sure to please the whole family. The chicken is juicy and flavorful, and the glaze is sweet and savory. Serve the chicken with rice, noodles, or vegetables for a complete meal.

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