asian chicken thighs recipe

Written ByJenny Smyth Posted on
asian chicken thighs recipe
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The Best asian chicken thighs recipe

I’m so excited to share this Asian-inspired chicken thighs recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends.

The combination of sweet and savory flavors, along with the crunchy texture of the sesame seeds, is just perfect. I love how easy it is to make, too – just marinate the chicken in a mixture of soy sauce, honey, and ginger, then bake it in the oven until it’s cooked through.

The result is a deliciously flavorful and moist piece of chicken that’s perfect for a weeknight dinner or a special occasion. My kids always ask for seconds (and even thirds!)

, and I know you’ll love it just as much as we do. Plus, this recipe is packed with nutrients like protein, vitamins, and minerals from the sesame seeds and soy sauce.

It’s a great way to get your daily dose of these essential nutrients without sacrificing flavor or texture.

Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

4.9 from 924 votes

Juicy chicken thighs are coated in a sweet and savory Asian-inspired glaze. This dish is quick to prepare and perfect for a weeknight dinner.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

8 bone-in, skin-on chicken thighs (about 2 lbs)
1 tablespoon vegetable oil
Salt and black pepper to taste

For the Glaze

1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish

1 tablespoon sesame seeds
2 green onions, sliced

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3Place the chicken thighs skin-side down in the hot skillet, being careful not to overcrowd.
4Cook for 5 to 7 minutes without moving until the skin is deep golden brown and crispy.
5Flip the chicken thighs using tongs and cook for another 4 to 5 minutes until the other side is browned.
6The internal temperature should reach 165°F when checked with a meat thermometer.
7While the chicken cooks, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
8Set the glaze mixture aside.
9Reduce the heat to medium-low and pour the glaze mixture over the chicken thighs in the skillet.
10Stir the cornstarch slurry and add it to the pan, stirring gently to combine.
11Simmer the chicken in the glaze for 3 to 5 minutes, turning once, until the sauce thickens and coats the thighs evenly.
12The glaze should be sticky and cling to the chicken.
13Remove from heat and transfer the chicken thighs to a serving platter.
14Spoon any remaining glaze from the pan over the top and garnish with sesame seeds and sliced green onions.

🔧Equipment

Large skillet or cast-iron pan
Small bowl
Whisk
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 28g

📝Notes

For a spicier version, add 1 teaspoon of sriracha or red pepper flakes to the glaze. You can also use boneless, skinless chicken thighs; reduce cooking time by about 5 minutes per side.

Watch Video Of How Asian Glazed Chicken Thighs Works

This Asian-inspired chicken thighs recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. One of my favorite things about this recipe is how versatile it is – you can serve it on its own or paired with your favorite sides like rice, noodles, or stir-fried vegetables.

To store leftovers, let them cool completely before refrigerating or freezing for up to 3 days. When reheating, simply bake in the oven at 350°F (180°C) for about 15-20 minutes or until heated through.

❓ Frequently Asked Questions About Asian Glazed Chicken Thighs

Q: What type of chicken thighs should I use?

For this recipe, you can use either boneless or bone-in chicken thighs. If you prefer boneless thighs, make sure to pat them dry before marinating.

Q: Can I substitute the soy sauce with tamari or coconut aminos?

While tamari and coconut aminos are great alternatives to soy sauce, they have different flavor profiles that may affect the overall taste of the dish. If you prefer a gluten-free option, you can use tamari or coconut aminos as substitutes.

Q: How long should I marinate the chicken?

The longer you marinate the chicken, the more flavorful it will be. You can marinate it for anywhere from 30 minutes to several hours in the refrigerator.

Q: Can I cook this recipe on the stovetop instead of baking?

No, this recipe is best cooked in the oven to achieve that perfect caramelized exterior and juicy interior.

Q: What’s the deal with sesame seeds? Do I really need them?

Sesame seeds add an amazing crunch and nutty flavor to the dish. They’re also rich in antioxidants and healthy fats. Feel free to omit them if you don’t have any on hand or prefer not to use them.

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