Asian Glazed Chicken Thighs

    Yet another recipe from March's Cooking Light.  This one was pretty easy and I had most of the ingredients in stock.  I marinated the chicken overnight, although the magazine says that an hour will do. 


Asian Glazed Chicken Thighs

Ingredients
1/3 cup rice vinegar
1/4 cup low sodium soy sauce
3 tbsp honey
2 tbsp sesame oil
1 1/2 tbsp chili paste
10 garlic cloves, minced-I completely overlooked the garlic in this recipe and it was still delicious!
6-12 boneless, skinless chicken thighs
Cooking Spray
1/2 tsp salt

Method
1. Combine vinegar, soy sauce, honey, sesame oil, chili pasts, and garlic in a small bowl.  Stir until the honey dissolves.  Pour the mixture into a ziplock back with chicken.  Marinate for 1-12 hours.
2.  When ready to cook, remove chicken from the bag but hang on to the marinade.  You will need to heat this over medium high heat in a small saucepan until it comes to a boil.  Cook it for 2 minute, or until it begins to thicken.
3.  Place the chicken in an oven safe dish, coated with cooking spray.  Baste the chicken with the marinade and sprinkle evenly with salt.  Bake at 425 for 10 minutes and then baste the chicken again.  Cook for 10 more minutes and baste.  Finally, bake 10 more minutes or until the chicken is done.  Let the chicken stand for five minutes before serving.

The Taste Test
     Very tasty and an easy dinner to plan the night before and just toss in the oven.  For some reason, my marinade never became syrupy-not sure what I did wrong but it didn't seem to have any negative impacts on dinner.