Asian-Glazed Chicken Thighs


Ingredients

  • 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

Preparation

  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.

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