Asian Glazed Chicken Thighs

Recipe View Prepare the Marinade: In a mixing bowl, whisk together the rice vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt. (5 minutes)

Recipe View Marinate the Chicken: Divide the marinade in half. Place the chicken thighs in a resealable bag with half of the marinade. Ensure the chicken is fully coated, remove excess air, and seal. Refrigerate for at least 1 hour, or up to 4 hours, turning occasionally. Reserve the remaining marinade for the glaze. (10 minutes)

Recipe View Preheat and Prepare the Glaze: Preheat your oven to 425°F (220°C). While the oven heats, pour the reserved marinade into a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 3-5 minutes, or until the glaze thickens slightly. Set aside. (8 minutes)

Recipe View Bake the Chicken: Remove the marinated chicken from the bag, discarding the used marinade. Arrange the chicken thighs in a 9x13-inch baking dish. Brush generously with one-third of the thickened glaze. (2 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven for 30 minutes, basting with another third of the glaze after the first 10 minutes. Ensure the internal temperature reaches 165°F (75°C) using an instant-read thermometer. (30 minutes)

Recipe View Rest and Finish: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. Meanwhile, bring the remaining glaze back to a boil for 1 minute. (7 minutes)

Recipe View Serve: Drizzle the boiled glaze over the baked chicken thighs. Garnish with freshly chopped green onions for a burst of freshness and color. Serve hot with a side of steamed rice or your favorite Asian-inspired sides.