Asian Glazed Chicken Thighs
- 1/3 cup rice vinegar
- 1/4 cup lower sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons chili paste, like sambal oelek
- 10 garlic cloves, minced
- 12 bone in chicken thighs, skinless
- cooking spray
- salt
- sesame seeds (optional garnish) or sliced green onion (optional garnish)
- 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.
rice vinegar, lower, honey, dark sesame oil, chili paste, garlic, chicken, cooking spray, salt, sesame seeds
Taken from www.food.com/recipe/asian-glazed-chicken-thighs-450825 (may not work)