Friday, November 2, 2012

Asian-Glazed Chicken Thighs

What was just a throw-together "Oh my god, dinner is coming up and I have no recipe!" moment turned into what Abe titled as One Of My Best Chicken Recipes, Ever.     Top 3, he said.  Sweet and slightly spicy and yum.

Hey, I'll let him think I carefully perused the recipes to find just the perfect one for him.  Sometimes, the best results come from accidents.

He had to stop himself from eating all 8 chicken thighs.  I had to pack them away for lunch,

I had to modify the recipe for what I had at home, so I'm going to post that recipe since it was the winner.

Base recipe found on

Asian-Glazed Chicken Thighs
Serves 4

1/2 cup rice wine vinegar
5 tablespoons brown sugar
1/3 cup soy sauce
1/4 cup sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
Salt to taste
8 skinless chicken thighs

Whisk the vinegar, brown sugar, soy sauce, 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 40 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).