Wednesday, January 4, 2012

Asian-Glazed Chicken Thighs

D made these. He said it was terribly easy. It reminded us of an Asian take on Spicy Honey-Brushed Chicken Thighs. It had a lot of flavor. If we had a gas grill, D would have grilled these. Will definitely have again.

We had with Roasted Chile-Garlic Broccoli.

Asian-Glazed Chicken Thighs

Photo by ALB

The tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

YIELD: 6 servings (serving size: 2 thighs)
TOTAL:1 Hour, 52 Minutes
COURSE: Main Dishes

1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned
Cooking spray
1/2 teaspoon salt

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. 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. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Nutritional Information
Calories: 306; Fat: 15.9g; Saturated fat: 3.8g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 4.5g; Protein: 27.9g; Carbohydrate: 12g; Fiber: 0.2g; Cholesterol: 99mg; Iron: 1.7mg; Sodium: 646mg; Calcium: 24mg

Cooking Light MARCH 2011

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