ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted 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 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; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED
Chicken thighs are always juicy and tender but this asian inspired glaze recipe was an absolute crowd pleaser and we will definitely be making it again and again. Our eyes literally 'glazed' over when we had that first bite. It's so simple to make, in facts it's almost impossible to mess this one up, and it's aesthetically pleasing when plated. It's sweet and spicy (if you want to add more kick go ahead) and we are thrilled to have this new staple in our repertoire!
Provided by Theprettyfeed
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now.
- When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat).
- Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully.
- Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
- Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
- EXTRA DETAILS:.
- You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it) because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar).
- This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer.
- Left overs are delicious.
Nutrition Facts : Calories 439.3, Fat 15.4, SaturatedFat 3.7, Cholesterol 72.9, Sodium 1472, Carbohydrate 49.4, Fiber 1.6, Sugar 43.2, Protein 27.2
ASIAN GLAZED CHICKEN THIGHS
Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. -Carole Lotito, Hillsdale, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 735mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ASIAN CHICKEN THIGHS
No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com
Provided by Everything Tasty Ki
Categories Chicken
Time 20m
Yield 2 pieces, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
- Heat a large skillet over medium/high heat and coat with cooking spray.
- Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
- Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
- Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!
ASIAN CHICKEN THIGHS WITH MUSTARD GREENS
I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!
Provided by TJ Lombard
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 43m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute.
- Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes.
- Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 11.5 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 319 mg, Sugar 5.1 g
ASIAN CHICKEN THIGHS WITH BROCCOLINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
- Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
- Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
- Divide the chicken among plates; top with the scallion. Serve with the vegetables.
Nutrition Facts : Calories 630, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 260 milligrams, Sodium 652 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 51 grams, Sugar 12 grams
ASIAN ESSENTIALS: SAUCY BAKED CHICKEN THIGHS
This is a fairly easy recipe to assemble and bake. As a matter of fact, if you already have the chicken thighs, you probably have the other ingredients on hand. The sauce is the star of this recipe. I usually double the sauce, and the next day drizzle some over rice. It is to-die-for. So, you ready... Let's get into the...
Provided by Andy Anderson !
Categories Chicken
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
- 3. If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
- 4. If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
- 5. Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
- 6. Gather your ingredients (mise en place).
- 7. Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
- 8. Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
- 9. If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
- 10. Place a rack in the lower position and preheat the oven to 420f (215c).
- 11. Add the chicken and the sauce to an ovenproof skillet.
- 12. Add the skillet to the preheated oven.
- 13. Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
- 14. PLATE/PRESENT
- 15. My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
- 16. Keep the faith, and keep cooking.
JUICY ASIAN STEAMED CHICKEN THIGHS
Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice.
Provided by crys
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h14m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
- Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
- Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
- Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
- Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 19.2 g, Cholesterol 68.6 mg, Fat 17.7 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 934.7 mg, Sugar 2 g
CHICKEN THIGHS IN ASIAN TANGERINE MARINADE
This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Cook time includes marinating time.
Provided by Outta Here
Categories Asian
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate zest from tangerines, and squeeze juice into a bowl with zest.
- Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
- Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
- Preheat oven to 325°F.
- Coat an oblong baking dish with non-stick cooking spray.
- Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
- Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
- Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
- Place thighs on plates and spoon sauce over them.
ASIAN SPICY CHICKEN THIGHS
This recipe is a dramatic modification of an Asian Grilled Chicken recipe I found on Yahoo Health. It's spicy and delicious. I originally made it with chicken thighs but it also works with chicken breasts. Sid dishes I have had it with are asparagus, grilled brussels sprouts, curry couscous and rice pilaf. 5 minutes to prepare, 30 minutes to marinate. "Mmmm, those are great thighs!"
Provided by TFCurtis
Categories Chicken Breast
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a small bowl (except for the chicken thighs).
- Pour the mix into a ziplock plastic sandwich bag.
- Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
- Place the second thigh in the bag withg the first and coat thoroughly.
- Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
- On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
- Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
- Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
- Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Nutrition Facts : Calories 425.3, Fat 32.7, SaturatedFat 5.2, Cholesterol 114.5, Sodium 666.7, Carbohydrate 4, Fiber 0.7, Sugar 1, Protein 28.6
ASIAN CARAMEL CHICKEN THIGHS
Asian-style glazed chicken thighs great over jasmine rice.
Provided by MelanieDawn
Categories World Cuisine Recipes Asian
Time 36m
Yield 4
Number Of Ingredients 9
Steps:
- Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
- Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
- Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 42.3 g, Cholesterol 140.1 mg, Fat 18.5 g, Fiber 0.3 g, Protein 39.6 g, SaturatedFat 4.8 g, Sodium 1677 mg, Sugar 41.1 g
MAKE-AHEAD SLOW-COOKER ASIAN PEACH CHICKEN THIGHS
A little bit of sweet, a little bit of heat and a whole lot of easy - this make-ahead slow-cooker meal is sure to please both the diners and the chef.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 16h20m
Yield 4
Number Of Ingredients 13
Steps:
- In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
- Thaw 12 to 24 hours in refrigerator, until completely thawed.
- Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
- In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
- Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 23 g, TransFat 0 g
ASIAN BAKED FRIED CHICKEN THIGHS
Make and share this Asian Baked Fried Chicken Thighs recipe from Food.com.
Provided by foodart
Categories Chicken Thigh & Leg
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken and pat dry with paper towels.
- Combine in a plastic bag: sake, soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken, cover, and refrigerate for at least 2 hours.
- Preheat oven to 375°.
- Spray a half baking pan with nonstick spray.
- Place panko bread crumbs in a large bowl, season with salt and pepper, and stir well to combine.
- Take chicken pieces from bag and roll and press them in the seasoned panko. Place the breaded chicken on the baking pan dish in a single layer.
- Bake for 30 minutes, turn the pieces over, and bake for 30 minute more or until cooked through.
- While chicken is baking, make the sauce:
- Whisk hoisin, chili sauce, vinegar, and 2 tablespoons soy sauce together. Place chicken in a single layer on a platter or on individual plates and drizzle with sauce and scatter over the crushed peanuts and remaining scallions.
Nutrition Facts : Calories 894.3, Fat 46.8, SaturatedFat 11.2, Cholesterol 158.2, Sodium 3194.7, Carbohydrate 66.2, Fiber 5.6, Sugar 9.4, Protein 47.8
ASIAN TANGERINE CHICKEN THIGHS
A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.
Provided by Mikekey *
Categories Chicken
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Grate zest from tangerines, and squeeze juice into bowl with zest
- 2. Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended
- 3. Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
- 4. Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
- 5. Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
- 6. Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
- 7. Sprinkle sesame seeds over thighs and continue baking 5 minutes.
- 8. Place thighs on plates and spoon some baking juices on them.
CROCK POT ASIAN CHICKEN THIGHS
This is a sweet, rich dish that is delicious over rice. It is very popular in my online mother's group ... You can chop and change the veggies if you like.
Provided by Gingernut
Categories Stew
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, except green onions and cashews, in a crock pot.
- Cover and cook on low for 7 to 8 hours, or 4 hours on high.
- Remove chicken to a serving platter and top with green onions and cashews.
ASIAN-GLAZED CHICKEN THIGHS
Provided by Sheila Lukins
Categories Chicken Bake Marinate Kid-Friendly Dinner Noodle Parade Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
- 2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
- 3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
- 4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
- 5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
- 6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.
ASIAN CHICKEN THIGHS
This is another thigh recipe that is out of this world good. It's my favorite of all chicken recipes. I just stocked up on chicken thighs, and this is what the family requested. I double the batch...the recipe calls for 5 thighs, I always make at least 10 depending on how many I am feeding. I have made these to take to pot...
Provided by Cassie *
Categories Chicken
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.
- 2. In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
- 3. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
- 4. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice
- 5. These chicken thighs really are delicious..I hope you give them a try..
ASIAN GLAZED CHICKEN THIGHS
Serving size is 2 thighs each. Chili paste gives these thighs a mahogany sheen. There are several chili paste or sambal oelek recipes on fooddotcom.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, soy sauce, honey, sesame oil, chili paste and garlic, stirring until honey dissolves; cool slightly. Pour vinegar mixture into a zip-lock plastic bag. Add chicken to bag; seal. Marinate in refrigertor 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
- Preheat over to 425 degrees.
- 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 to taste. Bake 425 degrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remainder marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
Nutrition Facts : Calories 483.3, Fat 33.2, SaturatedFat 8.7, Cholesterol 157.9, Sodium 814.5, Carbohydrate 11, Fiber 0.2, Sugar 8.9, Protein 34.1
NIF'S AWESOME ASIAN CHICKEN THIGHS
I'm so happy that this turned out so well! I added a bunch of ingredients that sounded good and they really are good together. The skin was left on these because it crisped up nicely under the broiler. I served this with rice and veggies. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 2h35m
Yield 12 thighs, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a bowl. Add chicken and marinate for at least 2 hours.
- Preheat oven to 375°F Place chicken, skin side up, on a baking sheet lined with foil for easy cleanup. Bake chicken for 15-20 minutes.
- Baste the chicken with the marinade, lower oven temperature to 350F and return chicken to oven. Bake for another 10 minutes.
- Remove chicken from oven and baste/brush with honey.
- Set oven rack to second from the top level and broil for about 4 minutes. Don't burn them!
Nutrition Facts : Calories 449.7, Fat 30.9, SaturatedFat 8.3, Cholesterol 157.9, Sodium 478.3, Carbohydrate 8.2, Fiber 0.1, Sugar 8, Protein 33.1
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