Asian Glazed Chicken
Last night we decided to stay in for dinner. But, since I got in before Sol finished work, I cooked. At first I didn’t really know what to make – I was tired of eating all the meals I usually cook for myself. Chicken, I wanted chicken and I wanted to bake it. Thanks google! It took me a bit before I found something that sounded yummy but it was worth the search – Asian Glazed Chicken! This dish will now become one of my go-to dishes and a favorite – sweet and just the right bit of spicy (Sol thought it could’ve been spicier). I found it on allrecipes.com – thanks Essanaye!
Sol eats a lot. I know, he probably won’t appreciate me sharing this, but he really does. To make sure I would still have some leftovers for lunch today, I made 12 drumsticks and 5 thighs and doubled the sauce recipe. The first batch and a third of the second batch of sauce was used for the marinade (2 hours). The rest I used to baste and to serve with the chicken. My comments will be in [ ] in the recipe below.
- 1/2 cup rice vinegar
- 5 tablespoons honey
- 1/3 cup soy sauce (such as Silver Swan®) [Sol had Kikkoman soy sauce – which has always been a bit strong for my family’s tastes – so I watered the soy sauce down by about half.]
- 1/4 cup Asian (toasted) sesame oil
- 3 tablespoons Asian chili garlic sauce
- 3 tablespoons minced garlic
- salt to taste
- 8 skinless, boneless chicken thighs [5 thighs and 12 drumsticks]
- 1 tablespoon chopped green onion (optional) [I didn’t use green onion]
- 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 [I refrigerated my chicken for 2 hours], turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C). [Since I made chicken thighs and drumsticks, I set the oven to 375. The drumsticks baked for 30 minutes, covered with foil. The last 30 minutes they baked without the foil covering so they could get some color.]
- 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 9×13-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) [I found that the thighs baked fine at 375 for 30 minutes even though the recipe says to bake at 425]. 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.