Asian Glazed Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispy skin.

Soy sauce: Adds a salty, umami flavor to the glaze.

Honey: Provides sweetness and helps the glaze caramelize.

Rice vinegar: Adds a tangy acidity to balance the sweetness.

Sesame oil: Gives a nutty, aromatic flavor to the dish.

Garlic: Minced to infuse the glaze with a robust flavor.

Ginger: Grated to add a fresh, spicy note.

Sriracha: Optional, for a spicy kick.

Green onions: Chopped for a fresh, vibrant garnish.

Sesame seeds: Adds a crunchy texture and nutty flavor for garnish.

When preparing the chicken thighs, ensure they are patted dry with paper towels before applying the glaze. This helps the skin to become extra crispy during baking. Additionally, when basting halfway through, use a clean brush to avoid cross-contamination and to ensure an even coating of the flavors.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This will reduce cooking time and fat content, but you may lose some flavor and moisture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it has a slightly different flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it lacks the distinct nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• grated ginger - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use less. Fresh ginger offers a more vibrant taste.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and garlic flavor, making it a good alternative.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch and visual appeal, though they have a different flavor.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.

• Transfer the cooled chicken thighs to an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.

• Store the container in the refrigerator for up to 4 days. The flavors will continue to meld, making the dish even more delicious over time.

• For freezing, wrap each chicken thigh individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easier to thaw only what you need.

• Place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 3 months. Beyond this, the texture and flavor may start to degrade.

• When ready to enjoy, thaw the chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help to re-crisp the skin.

• Alternatively, you can reheat in a microwave, but be aware that the skin may not be as crispy. Use a microwave-safe dish and cover loosely to avoid splatters.

• Garnish with fresh green onions and sesame seeds after reheating to refresh the dish and add a burst of color and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken thighs in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C).
  5. For a crispy skin, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of sesame oil.
  2. Place the chicken thighs in the skillet, skin side down.
  3. Cover the skillet with a lid to retain moisture.
  4. Cook for about 10 minutes, flipping halfway through, until heated thoroughly.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through for even heating.
  4. Check that the internal temperature reaches 165°F (74°C) before serving.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the chicken thighs in the steamer basket.
  3. Cover and steam for about 10 minutes or until heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Oven: Used to bake the chicken thighs at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha to create the glaze.

• Whisk: Essential for thoroughly combining the glaze ingredients to ensure a smooth and even mixture.

• Baking dish: Holds the chicken thighs and allows them to cook evenly while being coated with the glaze.

• Basting brush: Used to apply the glaze to the chicken thighs halfway through baking to enhance flavor and ensure even coating.

• Knife: Necessary for mincing the garlic and chopping the green onions for garnish.

• Cutting board: Provides a safe and clean surface for mincing garlic and chopping green onions.

• Grater: Used to grate fresh ginger, which adds a burst of flavor to the glaze.

• Measuring cups: Ensures accurate measurement of soy sauce, honey, and rice vinegar for the glaze.

• Measuring spoons: Used to measure out the sesame oil, sriracha, and any other small quantity ingredients.

• Tongs: Handy for turning the chicken thighs to coat them evenly with the glaze before baking.

• Serving platter: Used to present the finished dish, garnished with green onions and sesame seeds.

Prepare the glaze ahead: Mix the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha the night before and store in the fridge.

Use a baking sheet: Line a baking sheet with foil for easier cleanup and to ensure even cooking.

Pre-chop garnishes: Chop the green onions and measure out the sesame seeds in advance.

Double the recipe: Make extra chicken thighs and glaze to have leftovers for a quick meal later in the week.