Ingredients
For the Marinade:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon Sriracha sauce (adjust to taste)
- 8 bone-in, skin-on chicken thighs
For Garnish:
- Sesame seeds
- Green onions, sliced
- Cooked white or brown rice
Instructions
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In a bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and Sriracha sauce to create the marinade.
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Place the chicken thighs in a large zip-top bag or shallow dish.
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Pour half of the marinade over the chicken thighs, reserving the other half for later.
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Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. For a deeper flavor, you can marinate for several hours or overnight.
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Remove the chicken thighs from the marinade and place them on the prepared baking sheet, skin side up.
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Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and the skin is crispy.
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While the chicken is baking, transfer the reserved marinade to a small saucepan. Bring it to a boil, then reduce heat and simmer for 5-7 minutes or until the sauce thickens.
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Brush the cooked chicken thighs with the thickened glaze.
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Serve the Asian Glazed Chicken Thighs over cooked rice, garnished with sesame seeds and sliced green onions.
Enjoy this delectable and flavorful dish that brings the taste of Asia to your dinner table!
