Receta Soy Glazed Ginger Chicken Thighs
Asian food is always welcome at our table, and these Soy Glazed Ginger Chicken Thighs are so full of flavor and simple to make. The Asian-inspired glaze delivers a rich color and unbeatable taste, turning everyday chicken into something special.
I love the flavor of fresh ginger. It is aromatic, pungent, and spicy, adding a unique flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your grocery store.
Many of my friends seem to go for the chicken breasts, but chicken thighs can be a great alternative. With a slightly higher fat content than white meat, the thighs stay juicy even without the skin. You can find boneless thighs, but I prefer the bone-in variety for a richer taste.
These Soy Glazed Ginger Chicken Thighs combine sweet, salty, and savory to liven up your table and please family and friends. Serve them over rice, perhaps accompanied with broccoli that you’ve seasoned with more of the fresh ginger. So tasty!
Adapted from Cooking Light Magazine.
Soy Glazed Ginger Chicken Thighs
Author: Citronlimette
- ⅓ cup rice vinegar
- ¼ cup lower-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 1 tablespoons chile paste
- 5 garlic cloves, minced
- 2 Tablespoons fresh minced ginger
- 12 bone-in chicken thighs, skinned
- Cooking spray
- ½ teaspoon salt
Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
Preheat oven to 425°.
Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt.
Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
3.2.2045
Tags: asian glazed chicken, chicken and ginger, chicken recipes, chicken thighs chicken recipes, Chicken thighs recipe, featured, glazed asian chicken, glazed chicken, healthy chicken dish, skinny chicken recipes Category: Main Dishes