Asian Glazed Chicken Thighs
| May 14, 2012 | Filled under Asian, Main Dishes, Poultry, Sauces & Dips |
Summer is here and so is barbecue season. Sadly, I don’t have access to a barbecue at home – our condo is patio-less. But before you start feeling sorry for me, I DO have a trusty little toaster oven. This essential piece of kitchen equipment makes me feel like I have a double oven like in those fancy home magazines or on The Food Network. It heats up fast and doesn’t raise the temperature in our whole place like the big oven so on summer days when we would be grilling, we rely on our trusty toaster oven to cook up some tasty meals, like my fast flatbread pizza or these Asian-glazed chicken thighs. Plus, we can use it all year-long.
The flavours are sweet, salty, and distinctly Asian flavoured and the mahogany glaze is lip-smackingly good. Now if you don’t have a toaster oven, you can totally use a normal oven or your barbecue. The longer you marinade the meat, the tastier it’ll be, so anywhere from 1 hour to overnight will do the trick. The marinade is super easy and so tasty that you’ll be able to whip this up on a weeknight or make ahead for your next big summer bash. Cold leftovers are great with a salad. The possibilities are endless. Too bad summer isn’t.
PS – You save lots of calories and fat by removing the skin. Just yank it off by pull it over the bone – picture pulling a pant leg inside out (think skinny jeans). Your waistline and arteries will thank you.
Recipe Asian Glazed Chicken Thighs (adapted from Cooking Light)
Serves 5 to 6 (2 thighs per serving)
Ingredients:
- 1/3 cup rice vinegar
- 2 tablespoons tamari gluten-free soy sauce
- 2 tablespoons fish sauce (in case of allergies, replace with tamari soy sauce)
- 3 tablespoons honey
- 1 1/2 tablespoons chili paste (such sambal oelek or sriracha)
- 10 garlic cloves, minced
- 10 to 12 bone-in chicken thighs, skinned
- Cooking spray
- Pinch salt
Directions:
1. Combine vinegar, soy sauce, fish sauce, honey, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag or dish just large enough for the chicken. Add chicken marinade and seal or cover. Marinate in refrigerator 1 hour up to overnight, turning occasionally. Remove chicken, reserving marinade.
2. Pre-heat oven to 425°.Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt.
3. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving. Serve with green onions or fresh coriander to garnish.
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