Description
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Ingredients
- 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 (Optional)
Instructions
- Whisk vinegar
- soy sauce
- honey
- toasted sesame oil
- chili garlic sauce
- minced garlic
- and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag
- coat with the marinade
- squeeze out excess air
- and seal the bag. Marinate in the refrigerator for 1 hour
- turning the bag once or twice.
- Preheat the oven to 425 degrees F (220 degrees C). Meanwhile
- pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer
- stirring often
- until thick
- 3 to 5 minutes; set sauce aside.
- Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9×13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.
- Bake in the preheated oven for 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.
- Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 4