Kelly's Asian Chicken Recipe

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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.
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  • 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)
10 mins
30 mins
1 hr 40 mins
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.

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Kelly's Asian Chicken Recipe Reviews

kellys asian chicken

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AvaCakes User
Rating of 5 out of 5.0 stars
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"Such a tasty recipe! This should be a go-to recipe for every week, it is that good. I didn't change a thing except did do both thighs and breasts, both were delicious."
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