Sticky Asian Glazed Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together soy sauce, honey, ginger, garlic, and sesame oil.
• STEP 2.Place chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the oven to 425°F (220°C).
• STEP 4.Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.
• STEP 5.Bake for 25-30 minutes, or until the chicken is cooked through and the glaze is sticky and caramelized.
• STEP 6.While the chicken is baking, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes to thicken the glaze.
• STEP 7.Once the chicken is done, brush it with the thickened glaze and broil for an additional 2-3 minutes to get a nice char.
• STEP 8.Remove from the oven and let it rest for a few minutes before serving.
• STEP 9.Garnish with sesame seeds and chopped green onions, if desired.
• STEP 10.Serve the Sticky Asian Glazed Chicken with steamed rice and vegetables for a complete meal.

Cooking Tips

• For extra flavor, marinate the chicken overnight.
• Make sure to line the baking sheet with parchment paper to prevent sticking.
• If you prefer a spicier glaze, add some red pepper flakes or sriracha sauce to the marinade.

Storage and Serving

• Leftover Sticky Asian Glazed Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the chicken as an appetizer at parties or as a main dish with steamed rice and stir-fried vegetables.