Soy glazed chicken thigh recipe

It’s nearing the end of the week and with a bunch of uncooked chicken thighs from Costco that are about to go bad, we decided to look for a recipe where we can just cook them all at once and leave the leftovers for lunch the following day.

We wanted something that would require as little prep work as possible. This recipe was perfect since the only thing you need to worry about is making the marinade. Just dump all the sauces you need into one bowl and you’re good to go!

Glazed Chicken

When you first make this recipe you’ll notice you’ll have a lot of extra marinade leftover. You can boil this to thicken it up as a sauce to further baste the chicken in later as it cooks, or you can poor it over your rice. Serve this alongside some oven roasted broccoli and rice and you have yourself a nice dinner 🙂

See recipe below.

 

Soy glazed chicken thigh recipe

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoons honey
  • 1 heaping tablespoon of brown sugar
  • 1/3 cup soy sauce
  • 1/4 cup sesame oil
  • 1 tsp asian chilli oil
  • 2 tablespoons minced garlic
  • 6-8 chicken thighs
  • 1 tablespoon chopped green onion (optional)

Instructions

  1. Whisk the rice vinegar, honey, brown sugar, soy sauce, sesame oil, chilli oil and minced garlic in a bowl until smooth.
  2. Marinade the chicken thighs using half the marinade. Keep the other half to make a sauce.
  3. Refrigerate for a minimum 1 hour, turning the chicken once or twice.
  4. When you're ready to cook the chicken, preheat the oven to 425F.
  5. While the oven is preheating, boil the leftover marinade in a saucepan for ~5 mins or until thickened. If it's not thickening the way you like, you can add some cornstarch + water mixture to help it thicken up. This will be your glaze/sauce for the chicken.
  6. Arrange the chicken in a 9 x 13 inch pan and brush each chicken thigh with the glaze/sauce you just made and bake for approximately 20 minutes, basting the chicken with more glaze/sauce 10 minutes in. Cook until the chicken thigh reaches an internal temperature of 135F (You can use an instant read thermometer for this).
  7. Once it reaches an internal temperature of 135F, crank the heat on the oven to broil and broil the chicken for 5 minutes to help crisp up the skin. Depending on how hot your oven is, it may not take 5 mins so keep your eyes on it so you don't get burnt chicken!
  8. Once it's all nice and crispy, you can take it out to cool and garnish with some chopped green onions to garnish.
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http://cookingwithteamj.com/2016/02/03/soy-glazed-chicken-thigh-recipe/

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