This Asian Glazed Chicken thigh dish doesn't only look like it came from your favourite fancy Asian place, it also tastes like it! And it comes together in a snap!
6 free-range or organic chicken thighs skin-on, bone-in (you can use chicken breast or skinless chicken thighs if you prefer)
1/4 cup of rice vinegar
1/4 cup tamari sauce (gluten-free soy sauce)
1 tbsp of honey
1/2 tsp of chilli flakes (this is optional and not recommended if you are preparing this dish for kids :))
1 tbsp of sesame oil
2 cloves of garlic, pressed
2 cm of fresh ginger, finely grated
1 bunch of bok choy or any other vegetables like broccoli or green beans to serve
Fresh coriander to garnish
Preheat your oven to 200'C (390'F)
Place rice vinegar, soy sauce, sesame oil, (dry chilli if using), honey, garlic and ginger in a small saucepan and bring to the boil. Once the marinade is boiling, immediately turn the heat to the minimum and let it simmer for 5 minutes.
Place chicken in a large bowl and add 2/3 of the marinade. Mix it well until the chicken is completely covered in the marinade. If you have some time to spare you can leave the chicken to marinate. If you don't, no worries at all, just proceed to the next step.
Place the chicken thighs in a baking dish skin down and bake for 25 minutes.
After 25 minutes, take your chicken out of the oven and turn the chicken thighs skin up. Using a kitchen brush, spread the remaining marinade on top of the chicken thighs and bake for another 15 minutes until the chicken turns nice and golden.
Dinner is ready!
This recipe was adapted from the beautiful Cafe Delites blog.
Keywords: chicken dinner, asian chicken, glazed chicken