I don’t know how or why or when this happened but I’ve become a total sucker for homemade Asian-inspired dishes. I’ve always loved soy sauce and often would eat plain white rice and soy sauce when I was a vegetarian. Now that I’ve discovered other heavy-hitting flavors, like ginger, chili sauce, peanut sauce, and sesame oil, I’ve realized what I’ve been missing out on. This Asian-Glazed Chicken combines some of those flavors for a slightly sweet, slightly spicy, and overall delicious chicken dish. Chicken breasts are marinated in a mixture of rice wine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic and baked until perfect. The marinade, which is later cooked and used as a basting sauce, is sweet, tart, spicy, and garlicky. As usual, I used chicken breasts but this recipe uses chicken thighs so use whichever you prefer. I served this with some Asian-inspired green beans which I’ll have for you later this week!
Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.
Pour vinegar mixture into a zip-top plastic bag and add chicken. Marinate in the refrigerator for one hour, turning occasionally. Remove chicken from bag, reserving marinade.
Place reserved marinade in a small saucepan over medium-high heat and bring to a boil. Cook for 2 minutes or until sauce has thickened and is syrupy.
Place chicken on a rack coated with cooking spray inside a baking sheet. Baste chicken with reserved marinade and sprinkle evenly with salt. Bake at 425° for 10 minutes and baste again.
Bake an additional 8-10 minutes until fully cooked or the internal temperature reads 165°F on a cooking thermometer. Discard remaining marinade. (If using chicken thighs, follow directions on recipe for cooking process.)
Overall Rating: Love It
Source: Cooking Light Magazine