SOY GLAZED CHICKEN THIGHS

Soy Glazed Chicken Thighs image

Provided by @MakeItYours

Number Of Ingredients 13

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P.S. Take our advice and marinate the thighs a day before.
INGREDIENTS
2 teaspoons aniseed
4 garlic cloves, finely chopped
1/4 cup fresh lime juice, plus wedges for serving
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
8 chicken thighs (about 4 lb.)
1 bunch asparagus (about 3/4 lb.), trimmed
2 bunches scallions, trimmed
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves with tender stems

Steps:

Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.
Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down. Roast until fat begins to render, 15-20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15-20 minutes longer.
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper. Roast, shaking pan halfway through, until tender, 10-15 minutes (thinner stalks will cook more quickly).
Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.
DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill