Roasted Asian Glazed Chicken Thighs

Name: Roasted Asian Glazed Chicken Thighs
Total time: 60 min
Ingredients: 6 Chicken thigh; ⅓ cups Rice wine vinegar; ¼ cups Soy sauce; 3 tbsp Honey; 2 tbsp Brown sugar; 2 tbsp Sesame oil; 4 cloves Garlic; 1 tsp Ginger, crushed; 2 bunches Bok choy; 1 Scallion, sliced

By Cafe Delites · 60 min

Ingredients

Chicken thigh6
Rice wine vinegar⅓ cups
Soy sauce¼ cups
Honey3 tbsp
Brown sugar2 tbsp
Sesame oil2 tbsp
Garlic4 cloves
Ginger · crushed1 tsp
Bok choy2 bunches
Scallion · sliced1

Instructions

Preheat the oven to 425°F (220°C).
In a small saucepan, combine the rice wine vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger. Bring to a boil, then lower the heat and simmer about 5 minutes, stirring now and then, until slightly thickened. Take off the heat and let cool slightly.
Pat the chicken thighs dry and put them in an oven-safe skillet or baking dish. Pour in two-thirds of the glaze and turn the thighs to coat well. Set the rest of the glaze aside for serving.
Place the thighs skin-side down and bake for 30 minutes. Flip them skin-side up and bake about 15 more minutes, until cooked through. While the chicken finishes, steam the bok choy.
Switch the oven to broil/grill and cook about 5 minutes, until the skin is deep golden and caramelised. Watch closely so the glaze does not burn.
Rest the chicken for 10 minutes. Serve with the steamed bok choy, sliced green onion and the reserved glaze.

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