Asian Glazed Chicken Thighs

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Publisher Photo

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, New Jersey

Prep/Total Time: 25 min.

4 servings

Prep/Total Time: 25 min.

4 servings

  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
  • Toasted sesame seeds, optional

1 serving: 247 calories, 11g fat (2g saturated fat), 76mg cholesterol, 735mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

  1. In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides.
  2. Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°.
  3. Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving. Yield: 4 servings.

Originally published as Asian Glazed Chicken Thighs in Simple & Delicious December/January 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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