Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, midweek dinner asian style glazed chicken thighs. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Midweek Dinner Asian Style Glazed Chicken Thighs is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Midweek Dinner Asian Style Glazed Chicken Thighs is something that I have loved my whole life.
Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat.
To get started with this particular recipe, we have to prepare a few components. You can cook midweek dinner asian style glazed chicken thighs using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Midweek Dinner Asian Style Glazed Chicken Thighs:
- Get 8 chicken thighs
- Get 1 tsp cornflour
- Make ready 1/2 lemon
- Take Red chilli to garnish
- Take Salt and pepper
- Make ready Marinade Ingredients
- Get 1/4 cup rice vinegar
- Take 3 tbsp honey
- Prepare 1/3 cup soy sauce
- Prepare 1/4 cup toasted sesame oil
- Make ready 3 tbsp tomato ketchup
- Take 4 cloves garlic, minced
The tasty Asian-inspired glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired. Wash chicken thighs and pat dry with a paper towel.
Steps to make Midweek Dinner Asian Style Glazed Chicken Thighs:
- Mix together the marinade ingredients. Pour half of the mixture into a large food bag and add the chicken. Seal the bag, make sure the chicken is all covered then leave in the fridge for an hour.
- Put the chicken into a baking dish. Pour any marinade left in the bag over the chicken. Bake at 200 for 30-45 mins or until the chicken is cooked through. If the coating starts to burn at the end but the chicken isn’t cooked, lay a sheet of foil on top.
- When it’s ready, put the remaining marinade into a saucepan and let it boil for 5 minutes. Turn the heat down and add your corn flour mixed with a little water. Stir constantly as you add it and your sauce should thicken immediately. Add a squeeze of lemon and salt and pepper to taste.
- Serve topped with fresh chilli slices 🌶
Garnish with fresh cilantro and sliced green onions, if desired. Wash chicken thighs and pat dry with a paper towel. Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. This Asian Chicken Marinade recipe is a simple, do-it-all marinade and sauce that will give you a delicious chicken dinner with just the right balance of sticky sweetness, a hint of tangy vinegar, savory soy and garlic, a nip of ginger, and as much heat as you care to add (optional hot sauce). Baked chicken thighs in Asian sauce is the easiest and most flavorful chicken dinner.
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