Asian Inspired Roasted Chicken Thighs.
This sticky, slightly sweet & spicy glazed chicken dish is sure to be a hit with the entire family. I use thighs because they are my favourite part of the chicken for tender flavourful meat… and I have finally converted Elaine to join me on the dark (meat) side!
When cooking thighs, I always make extra to share with family, then use a few on salads or grain bowls for lunch the next day!
- 14-16 chicken thighs (bone-in and skin on)
- ⅔ cup rice wine vinegar
- ½ cup soy sauce
- 6 tablespoons smoked honey
- 4 tablespoons brown sugar
- 4 tablespoons roasted sesame oil
- 2 tablespoons of hot chili sauce
- 8 cloves garlic, crushed
- 3 teaspoon crushed fresh ginger (grated on a fine grater)
- Zest & juice of a small lime
- Fresh cilantro – finely chopped
- 10 -12 mushrooms, halved
- More lime zest for plating
Preheat oven to 410°F convection roast (or 425°F bake)
Pat chicken dry with a paper towel and set aside.
Combine vinegar, soy sauce, honey, brown sugar, sesame oil, chili sauce, garlic, ginger, lime zest & juice together in a saucepan over medium heat. Bring to a slow boil; reduce heat to low and allow to simmer for about 10 minutes, stirring occasionally, until sauce thickens. Remove from heat and allow to cool for a few minutes.
Line a large baking sheet with parchment paper (I do this so the skin will not stick to the pan, but the parchment must be removed before broiling or it will burn.) If using mushrooms, place in a small bowl with 1 tablespoon of sauce, toss to combine. Place chicken thighs on parchment lined pan and pour ½ of the sauce mixture over the chicken, toss until chicken evenly covered.
Place the chicken skin side down, and roast for 30 minutes.
Flip thighs skin side up, brush chicken skin with 2 tablespoons of reserved sauce (add mushrooms if using) and continue to roast until skin begins to brown. (about another 15 minutes).
Remove sheet pan from oven, turn oven to broil, then carefully remove parchment, leaving chicken skin side up and mushrooms and drippings on tray. Place tray into lower 3rd of oven and cook until the skin is a deep golden colour (about 5 minutes). Watch this part carefully as oven broilers cook at different intensity and you do not want to burn the chicken!
Allow chicken to rest for 10 minutes before serving. Sprinkle with chopped cilantro (and lime zest if using). Serve with roasted or steamed vegetables, and remaining sauce.
Hope you enjoyed my Asian Inspired Roasted Chicken Thighs recipe! I would love to hear your feedback in the “comment box” below and don’t forget to tag @zimmysnook if you post yours on Instagram!
Have a delicious day!
James (aka Zimmy)