Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs


  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
  • Toasted sesame seeds, optional
Preparation time:

25 minutes.

Portions: 4
Difficulty: Baja


Asian Glazed Chicken Thighs


    1. In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large wok, heat oil over medium-high heat. Brown chicken on both sides.
    2. Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°.
    3. Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

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