Asian Glazed Chicken
Experience the perfect balance of savory, sweet, and tangy with this Asian Glazed Chicken recipe—a dish that’s as easy to make as it is flavorful. Tender, juicy chicken thighs are marinated in a luscious blend of soy sauce, honey, rice vinegar, and sesame oil, infused with the bold aromatics of garlic and fresh ginger. Oven-baked to perfection, the chicken is basted with the marinade for added depth of flavor, then topped with a silky, thickened glaze that’s simply irresistible. A sprinkle of sesame seeds and fresh green onions gives the dish a beautiful, restaurant-quality finish. Ready in just 40 minutes, this meal is perfect for busy weeknights or a cozy weekend dinner. Serve with steamed rice or sautéed vegetables for a complete and satisfying Asian-inspired feast! Keywords: Asian Glazed Chicken, soy sauce marinade, oven-baked chicken, easy Asian dinner recipes, sweet and savory glaze.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 0.25 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 inch piece ginger
- 2 stalks green onions
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, combine soy sauce, honey, rice vinegar, and sesame oil to create the marinade.
Mince the garlic and grate the ginger, then add to the marinade.
Finely chop the green onions and add half of them to the marinade. Reserve the other half for garnish.
Season the chicken thighs with salt and black pepper.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well-coated.
Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
Preheat the oven to 400°F (200°C).
Transfer the marinated chicken thighs to a baking dish, pouring the remaining marinade over the chicken.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the marinade halfway through cooking.
In a small bowl, mix cornstarch with water to form a slurry.
Once the chicken is cooked, remove it from the oven and transfer to a serving dish.
Pour the remaining marinade into a small saucepan over medium heat. Add the cornstarch slurry and stir until the sauce thickens.
Drizzle the thickened glaze over the cooked chicken thighs.
Garnish with the reserved green onions and sesame seeds.
Serve hot alongside steamed rice or your choice of side.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 52.9 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
