Savory Asian Glazed Chicken Thighs
Skip the take-out and bring the vibrant flavors of Asia to your kitchen with these Savory Asian Glazed Chicken Thighs. This dish is perfect for busy weeknights or casual get-togethers, offering a delightful blend of sweet, savory, and spicy notes that everyone will love. Marinated to perfection, these tender chicken thighs are pan-seared to achieve a beautiful golden crust, then draped in a luscious glaze made from the marinade, enhancing every bite with mouthwatering flavors. Serve them over a bed of fluffy rice or toss them with noodles for a complete meal. For a fun twist, cut the chicken into bite-sized pieces and offer them as a crowd-pleasing appetizer. Enjoy the ease of this quick-cooking recipe and impress your family and friends with your culinary skills!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken thighs
6-7 (cleaned and trimmed)
tamari soy sauce
1/4 cup (none)
brown sugar
2 tablespoons (none)
chicken stock
2 tablespoons (none)
rice wine vinegar or dry sherry
2 tablespoons (none)
sesame oil
1/2 teaspoon (none)
garlic cloves
2 (minced)
fresh ginger
1 teaspoon (finely grated)
red pepper flakes
1/4 teaspoon (none)
sesame seeds (optional)
2 teaspoons (none)
chopped scallion
1/4 cup (none)
Instructions
1
In a large ziplock bag, combine tamari soy sauce, brown sugar, chicken stock, rice wine vinegar (or dry sherry), minced garlic, grated ginger, sesame oil, and red pepper flakes. Mix well until the sugar is dissolved.
2
Add the boneless, skinless chicken thighs to the marinade, ensuring they are well-coated. Seal the bag and refrigerate for 2 to 4 hours to allow the flavors to meld.
3
Heat a large skillet over medium-high heat and lightly coat with cooking spray. Once hot, add the marinated chicken thighs in batches, making sure not to overcrowd the pan. Sear for 4 to 5 minutes on each side or until the chicken is cooked through and golden brown. Avoid moving the chicken until it's ready to flip for optimal browning.
4
Once cooked, remove the chicken from the skillet and transfer it to a serving platter. Pour the remaining marinade into the hot pan and simmer for about 5 minutes, stirring often, until the sauce thickens slightly.
5
Strain the sauce through a sieve to remove any solids, then pour it generously over the chicken. Garnish with sesame seeds and chopped scallions before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Asian Glazed Chicken Thighs?
They are tender, pan-seared chicken thighs marinated in a blend of tamari, ginger, garlic, and sesame oil, then finished with a luscious thickened glaze.
How many chicken thighs does this recipe require?
The recipe calls for 6 to 7 boneless, skinless chicken thighs.
What is the recommended marinating time?
For the best flavor, refrigerate the chicken in the marinade for 2 to 4 hours.
Can I substitute tamari soy sauce?
Yes, you can use regular soy sauce if you do not require the dish to be gluten-free.
What can I use if I don't have rice wine vinegar?
Dry sherry is an excellent substitute for rice wine vinegar in this marinade.
How do I cook the chicken thighs?
Heat a large skillet over medium-high heat with cooking spray and sear the chicken for 4 to 5 minutes per side until golden brown.
How do I make the glaze for the chicken?
After cooking the chicken, pour the remaining marinade into the skillet and simmer for about 5 minutes until it thickens.
Should I strain the sauce?
Yes, straining the sauce through a sieve helps remove any solids like ginger or garlic bits for a smooth glaze.
Is this recipe spicy?
It has a mild heat from 1/4 teaspoon of red pepper flakes, which can be adjusted to your preference.
What are the best garnishes for this dish?
Garnish with 2 teaspoons of sesame seeds and 1/4 cup of chopped scallions.
What should I serve with Asian Glazed Chicken?
It is delicious served over fluffy rice or tossed with noodles.
Can I serve this as an appetizer?
Yes, you can cut the cooked chicken into bite-sized pieces and serve them as a crowd-pleasing appetizer.
Do I need to use fresh ginger?
The recipe recommends 1 teaspoon of finely grated fresh ginger for the most vibrant flavor.
How many garlic cloves are needed?
You will need 2 minced garlic cloves for the marinade.
Can I use chicken breasts instead of thighs?
Yes, though thighs are recommended for tenderness, you can use breasts; just be careful not to overcook them as they dry out faster.
What type of sugar is used in the marinade?
The recipe uses 2 tablespoons of brown sugar to add sweetness and help with caramelization.
Is there sesame oil in this recipe?
Yes, 1/2 teaspoon of sesame oil is included in the marinade for a nutty aroma.
What is the purpose of the chicken stock?
Two tablespoons of chicken stock are used to add depth and liquid volume to the marinade and glaze.
How do I ensure the chicken gets a good sear?
Avoid moving the chicken until it is ready to flip; this allows a beautiful golden crust to form.
Should the chicken be skinless?
Yes, the recipe specifies using boneless, skinless chicken thighs.
Is the marinade cooked before being used as a sauce?
Yes, it is vital to simmer the marinade in the hot pan for 5 minutes to ensure it is safe to eat and thickened.
How much scallion is needed?
The recipe calls for 1/4 cup of chopped scallions for garnish.
Can I use a ziplock bag for marinating?
Yes, a large ziplock bag is recommended for combining ingredients and coating the chicken evenly.
What heat setting should I use for searing?
Medium-high heat is best for achieving the desired golden-brown crust.
Are the sesame seeds mandatory?
No, the sesame seeds are listed as optional for garnish.
How many ingredients are in this recipe?
There are 11 ingredients total, including the optional garnish.
Is this a quick weeknight meal?
Aside from the marinating time, the actual cooking process is very fast, taking only about 15-20 minutes.
What flavor profile does this dish have?
It offers a delightful blend of sweet, savory, and spicy notes.
Do I need to trim the chicken?
The recipe suggests using chicken thighs that have been cleaned and trimmed.
Should I cook the chicken in batches?
Yes, it is recommended to cook in batches to avoid overcrowding the pan, which ensures proper searing.