Steamed bok choy with grilled chicken thighs with Asian glaze
Roasted Asian Glazed Chicken Thighs are so flavorful yet so easy to make that marinating is not necessary.
Besides, who has time to marinate? Particularly if you arrive home in a rush and are so hungry that you search the pantry for anything that looks appetizing.
You are aware of my preference for simplicity. Also juicy? That’s the chicken, to get to the point.
It’s difficult not to dip your chicken into the glaze with every bite since it is such a gorgeous, thick sauce that is the ideal balance of sweet and sexy, sorry, sweet and salty.
The glaze must first be brought to a boil before being simmered until it thickens. After it has slightly cooled, pour slightly more than half a cup over the chicken and coat it however you choose.
Although you can wrap it around the sauce until it is entirely coated, I found that using a pastry brush was easier.
This dish works with skinless thighs and breasts to lower weight watchers’ points or calories. But there’s something incomparably delicious about chicken thighs cooked with the skin on.
the interior is soft and juicy with golden, crispy skin. There is not enough flavor in one thigh. Believe me. Usually, I see someone ‘testing’ it out before they face-plant the pan, scorched fingers, and all. Mmm-him.
Roasted Asian Glazed Chicken Thighs (Pinterest)Steam your vegetables until they are wonderfully crisp on the exterior and soft on the inside while the chicken bakes.
When the chicken is finished cooking, just serve the bok choy (or any other green vegetable) by dipping it into the sauce in the pan.
Once you’ve added some green onion or shallot slices to your chicken, dinner is ready!
a meal that can be consumed on its alone, with more vegetables, or over rice or cauliflower rice for a lower calorie/carb option. You are entirely in charge.
Make sure the sauce is drizzled over whatever you are serving it with!
Simple, you see.
INGREDIENTS of Roasted Asian Glazed Chicken Thighs
- 6 chicken thighs (bone in and skin on)
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons pure sesame oil
- 4 cloves garlic, crushed
- 1 teaspoon crushed ginger (fresh)
- 2 bunches of baby bok choy (quartered horizontally)
- sliced green onions/shallots
Roasted Asian Glazed Chicken Thighs (Pinterest)INSTRUCTIONS for Roasted Asian Glazed Chicken Thighs
- Heat the oven to 220 °C (425 °F).
- Chicken thighs should be washed and dried with paper towels.
- In a small saucepan over medium heat, combine the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, and ginger. Bring to a rolling boil; then, turn the heat down to a simmer, stirring regularly, for about 5 minutes, or until the sauce thickens. Turn off the heat and give it a moment to cool. Put chicken thighs in a baking dish or pan that can go in the oven. Pour over the chicken with 2/3 of the sauce mixture, turning each thigh to provide an even coating.
Bake the chicken for 30 minutes with the skin side down. Turn the thighs over and bake until the skin starts to brown (about another 15 minutes). Start steaming your bok choy (or another vegetable) at this stage until it reaches the appropriate texture (crunchy, soft, etc). - Turn the oven’s grill or broil setting to medium heat, then cook the meat until the skin turns a deep golden color (about 5 minutes).
- Give the chicken 10 minutes to rest. Serve with the remaining sauce, shallot/green onion pieces, and steamed bok choy.