Ingredients
4
4 servings
- •0.5 cup rice vinegar
- •0.33333334326744 cup soy sauce (such as Silver Swan®)
- •5 tablespoons honey
- •0.25 cup Asian (toasted) sesame oil
- •3 tablespoons Asian chili garlic sauce
- •3 tablespoons minced garlic
- •salt to taste
- •8 skinless, boneless chicken thighs
- •1 tablespoon chopped green onion
Instructions
- Whisk vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag once or twice.
- Preheat the oven to 425 degrees F (220 degrees C). Meanwhile, pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thick, 3 to 5 minutes; set sauce aside.
- Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.
- Bake in the preheated oven for 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes.
- Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions.
Nutritional Facts
Per 4 servings
- Calories: 544
- Carbohydrate: 27g
- Fat: 30g
- Fiber: 1g
- Protein: 41g
- Sugar: 22g
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