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Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

iamwinfred
These Asian Glazed Chicken Thighs are everything a weeknight dinner should be: juicy, deeply flavorful, and shockingly easy to make. Bone-in, skin-on chicken thighs are baked in a sticky, sweet-savory glaze made from soy sauce, honey, garlic, ginger, and sesame oil until perfectly caramelized and tender. Everything comes together in one pan in under an hour, making this a go-to recipe the whole family will ask for on repeat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 320 kcal

Equipment

  • Oven-safe baking dish or cast iron skillet 9x13 inch recommended
  • Small saucepan For making the glaze
  • Mixing bowl
  • Whisk
  • Instant-read meat thermometer
  • Microplane or box grater For grating fresh ginger
  • Garlic press or knife and cutting board
  • Measuring cups and spoons
  • Tongs
  • Aluminum foil (optional) For easier cleanup

Ingredients
  

For the Chicken

  • 4 bone-in, skin-on chicken thighs about 2.5 lbs total
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste

For the Asian Glaze

  • 1/3 cup low-sodium soy sauce 80ml; use tamari for gluten-free
  • 3 tbsp honey 45ml
  • 2 tbsp rice vinegar 30ml; white wine vinegar or apple cider vinegar can be substituted
  • 1 tbsp sesame oil 15ml; toasted sesame oil preferred
  • 1 tbsp brown sugar packed
  • 4 garlic cloves minced
  • 1 tsp fresh ginger grated; or 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes adjust to taste
  • 1 tsp cornstarch mixed with 1 tbsp cold water to make a slurry

For Garnish

  • 2 green onions thinly sliced
  • 1 tsp sesame seeds white or black

Instructions
 

  • Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt and black pepper; set aside.
  • In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
  • Whisk the cornstarch with 1 tablespoon of cold water until smooth, then pour the slurry into the simmering glaze while stirring constantly. Cook for 1 more minute until glossy and slightly syrupy, then remove from heat. Reserve 2 tablespoons of glaze in a small bowl for basting later.
  • Heat 1 tablespoon of olive oil in your oven-safe baking dish over medium-high heat on the stovetop. Place the chicken thighs skin-side down and sear for 3 to 4 minutes until golden, then flip and sear the other side for 2 minutes.
  • Pour two-thirds of the glaze over the chicken thighs, turning to coat evenly, then position them skin-side up in the baking dish. Bake for 25 minutes at 400°F.
  • Remove the dish from the oven and brush the reserved glaze over the chicken. Return to the oven and bake for an additional 10 to 15 minutes until the glaze is caramelized and a meat thermometer inserted into the thickest part reads 165°F (74°C).
  • Let the chicken rest for 5 minutes, then spoon any pan glaze over the tops. Sprinkle with sliced green onions and sesame seeds and serve immediately over steamed rice or noodles.

Notes

  • Pat the chicken completely dry before seasoning. Surface moisture prevents proper caramelization and results in steamed rather than glazed skin.
  • Use low-sodium soy sauce. The glaze reduces significantly during baking, so regular soy sauce can make the finished dish too salty.
  • Reserve some glaze for basting. Adding it in the final 10 to 15 minutes of baking builds up layers of sticky, lacquered glaze rather than a single thin coat.
  • The stovetop sear is optional but recommended. Searing the skin before baking gives you a crispier, more golden result.
  • Check temperature, not color. Chicken thighs can look done before they are. Always verify with a meat thermometer at 165°F (74°C).
  • For boneless, skinless thighs: reduce the total baking time to about 22 to 25 minutes at 400°F and check the temperature at the 20-minute mark.
  • Make it gluten-free by swapping soy sauce for tamari or coconut aminos without any other changes to the recipe.
  • To make ahead: the glaze can be prepared up to 3 days in advance and stored in a sealed jar in the refrigerator. Reheat gently before using.
  • Storage: refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F covered with foil for 15 to 20 minutes.
  • Serving suggestion: pair with steamed jasmine rice or fried rice to soak up the extra glaze from the pan.

Nutrition

Serving: 1chicken thighCalories: 320kcalCarbohydrates: 14gProtein: 28gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 710mgPotassium: 380mgSugar: 12gVitamin A: 4IUVitamin C: 2mgCalcium: 3mgIron: 8mg
Keyword asian glazed chicken thighs, baked chicken thighs, easy weeknight chicken, honey soy chicken, sticky asian chicken
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