Craving takeout but want something homemade and even better? These Asian Glazed Chicken Thighs are incredibly flavorful, surprisingly easy, and perfect for a weeknight meal. You’ll love the sticky, savory glaze and tender chicken.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken thighs work best for quick cooking and tenderness. You can use bone-in, skin-on if you prefer, but cooking time will increase.
- Soy Sauce: Use low-sodium to control saltiness. Tamari is a great gluten-free alternative.
- Honey: Adds sweetness and helps create that beautiful glaze. Maple syrup can be used in a pinch.
- Ginger & Garlic: Fresh is always best for maximum flavor. Pre-minced works too.
- Sesame Oil: A little goes a long way for nutty flavor. Don’t skip it!
Ingredients:
For the Chicken:
* 1.5 pounds boneless, skinless chicken thighs (about 6-8 thighs)
For the Glaze:
* ½ cup low-sodium soy sauce
* ¼ cup honey
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
* ½ teaspoon red pepper flakes (optional, for a little heat)
For Garnish (Optional):
* 2 tablespoons sesame seeds
* 2 tablespoons sliced green onions
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (varies based on chicken size)
- Tools Needed: Large skillet, whisk, shallow dish or zip-top bag
Step-by-Step Instructions:
1. Prepare the Chicken
Pat the chicken thighs dry with paper towels. This helps them get a nice sear. Set them aside for now.
2. Whisk the Glaze
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). This is your flavorful glaze!
3. Marinate (Optional but Recommended)
Pour half of the glaze mixture over the chicken thighs in a shallow dish or zip-top bag. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Save the other half of the glaze for cooking.
4. Cook the Chicken
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for 5-7 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C).
5. Add the Glaze
Once the chicken is cooked, pour the reserved half of the glaze into the skillet with the chicken. Let it simmer for 2-3 minutes, turning the chicken to coat evenly, until the sauce thickens and becomes sticky.
6. Serve and Garnish
Remove the chicken from the skillet. If desired, sprinkle with sesame seeds and sliced green onions for extra flavor and presentation. Serve immediately with rice and your favorite veggies.
Storage Instructions:
Leftover Asian Glazed Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a microwave or on the stovetop until heated through, adding a splash of water if the glaze is too thick.
Frequently Asked Questions (FAQ):
Q: Can I use chicken breast instead of thighs?
A: Yes, you can use chicken breast. Adjust cooking time as chicken breast cooks faster and can dry out more easily.
Q: Can I make this ahead of time?
A: You can prepare the glaze ahead of time and store it in the fridge. Marinating the chicken can be done a few hours in advance.
Q: How can I make the glaze thicker?
A: If your glaze isn’t thickening enough, mix a teaspoon of cornstarch with a tablespoon of water, then stir it into the simmering glaze.
Q: What can I serve with these Asian Glazed Chicken Thighs?
A: They are delicious with steamed white or brown rice, stir-fried vegetables, or a simple side salad.
Q: Is this recipe spicy?
A: The red pepper flakes are optional. Without them, the dish is savory and sweet with no heat. Add more for extra spice.
Q: Can I bake these chicken thighs instead?
A: Yes, you can! Bake them at 400°F (200°C) for 20-25 minutes, or until cooked through, basting with the glaze during the last 10 minutes.