Recipes - print - Kelly's Asian Chicken

Kelly's Asian Chicken - Recipe

An Asian marinade that is quick and keeps the chicken moist and full of flavor. A great recipe for homemade "takeout", without the expense. Chicken thighs are great in this recipe, but any cut of chicken will do. Serve over white rice.
view recipe online: https://www.recipetips.com/recipe-cards/t--108127/pea-and-cheese-salad.asp
Kelly's Asian Chicken Recipe
Directions
In a bowl, whisk the vinegar, honey, soy sauce, sesame oil, chili garlic sauce and garlic until smooth. Pour half the marinade into a large plastic zipper bag; set aside the other half of the sauce.

Place the chicken thighs into the bag containing half the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.

Preheat oven to 425 degrees F.

In a small saucepan, pour the reserved marinade over medium heat. Bring to a boil and cook for 3-5 minutes, stirring often, until sauce is thickened.

Place chicken in a 9x13-inch baking dish; discard used marinade. Brush chicken with 1/3 of the thickened marinade from the saucepan.

Bake 30 minutes, basting one more time after 10 minutes.

Let stand for 5-10 minutes.

Sprinkle with green onions.

 
 
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
-1/2 cup rice vinegar
-5 tablespoons honey
-1/3 cup soy sauce
-1/4 cup sesame oil
-3 tablespoons Asian chili garlic sauce
-3 cloves garlic, minced
-8 chicken thighs, boneless, skinless
-3 green onions, sliced (optional)