Best 15 Asian Chicken Thighs Recipes

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing 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 (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

ASIAN CHICKEN THIGHS

Steps:

• In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

ASIAN CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
• Heat a large skillet over medium/high heat and coat with cooking spray.
• Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
• Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
• Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!

ASIAN CHICKEN THIGHS WITH MUSTARD GREENS

Steps:

• Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute.
• Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes.
• Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens.

MAKE-AHEAD SLOW-COOKER ASIAN PEACH CHICKEN THIGHS

Steps:

• In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
• Thaw 12 to 24 hours in refrigerator, until completely thawed.
• Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
• In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
• Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.

CHICKEN THIGHS IN ASIAN TANGERINE MARINADE

Steps:

• Grate zest from tangerines, and squeeze juice into a bowl with zest.
• Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
• Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
• Preheat oven to 325°F.
• Coat an oblong baking dish with non-stick cooking spray.
• Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
• Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
• Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
• Place thighs on plates and spoon sauce over them.

ASIAN ESSENTIALS: SAUCY BAKED CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
• 3. If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
• 4. If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
• 5. Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
• 6. Gather your ingredients (mise en place).
• 7. Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
• 8. Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
• 9. If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
• 10. Place a rack in the lower position and preheat the oven to 420f (215c).
• 11. Add the chicken and the sauce to an ovenproof skillet.
• 12. Add the skillet to the preheated oven.
• 13. Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
• 14. PLATE/PRESENT
• 15. My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
• 16. Keep the faith, and keep cooking.

ASIAN TANGERINE CHICKEN THIGHS

Steps:

• 1. Grate zest from tangerines, and squeeze juice into bowl with zest
• 2. Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended
• 3. Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
• 4. Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
• 5. Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
• 6. Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
• 7. Sprinkle sesame seeds over thighs and continue baking 5 minutes.
• 8. Place thighs on plates and spoon some baking juices on them.

CROCK POT ASIAN CHICKEN THIGHS

Steps:

• Place all ingredients, except green onions and cashews, in a crock pot.
• Cover and cook on low for 7 to 8 hours, or 4 hours on high.
• Remove chicken to a serving platter and top with green onions and cashews.

ASIAN-GLAZED CHICKEN THIGHS

Steps:

• 1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
• 2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
• 3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
• 4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
• 5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
• 6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.

ASIAN CHICKEN THIGHS

Steps:

• 1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.
• 2. In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
• 3. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
• 4. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice
• 5. These chicken thighs really are delicious..I hope you give them a try..

STICKY GLAZE CHICKEN THIGHS WITH ASIAN STUFFING RECIPE - (4.5/5)

Steps:

• Preheat the oven to 200ºC/400ºF/gas mark 6. Lay the chicken thighs out flat on a clean work surface. Firmly pound with the smooth side of a meat mallet to a thickness of 5mm (¼ inch). Place the chicken thighs in a bowl and add 40ml (3 tbsp) of the teriyaki sauce. Toss the chicken in the sauce to coat it. Cover with clingfilm (plastic wrap) and marinate in the refrigerator for at least 1 hour. Meanwhile, make the stuffing. Mix together the ingredients in a bowl. Set aside. Remove the chicken thighs from the marinade and pat them dry with kitchen paper (paper towels). Discard the marinade. Season with salt and black pepper. Place a chicken thigh on a piece of clingfilm. Add a spoonful of stuffing, then roll it in the clingfilm, twisting the ends to create a tight package. Repeat with the remaining chicken thighs and stuffing. Allow to rest for 10 minutes in the refrigerator. Lay 3 pieces of string on a chopping board. Carefully unwrap a chicken thigh and lay it across the strings. Tie each string around the thigh and secure with a knot to keep the roll together. Repeat with the remaining chicken thighs. Drizzle some rapeseed oil into a large ovenproof pan set over a medium heat. Add the rolled chicken thighs and cook for 2-3 minutes, turning regularly, to colour all sides. Transfer the pan to the oven and bake for about 25 minutes, until the centre of the chicken reaches 74°C (165ºF). Transfer the chicken to a warmed plate and loosely cover it with kitchen foil. Drain off the fat in the pan, then pour in the chicken stock, the remaining teriyaki sauce and the rice vinegar. Bring to the boil and cook over a high heat for 5-6 minutes or until the liquid has reduced by half. Remove the pan from the heat, add the butter and stir until melted. Season with salt and black pepper. Remove the strings from chicken thighs and serve with the sauce.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Day before serving rinse chicken and pat dry, place in large zip loc bag or in bowl. Combine next 8 ingredients, toss with chicken to coat, cover and refrigerate for 4-6 hours or overnight. 30 Min before cooking, take chicken out o f refrigerator and preheat oven to 350. Arrange chicken in large shallow rasting pan and season with salt and pepper, pour marinade over chicken. Bake until golden brown and cooked through, basting frequently, about 45 min. Bring large pot of water to boil, turn off heat and stir in rice noodles. Let soak until tender, about 7 min. Drain, rinse under warm water and drain again. Serve chicken and suce over noodles and sprinkle with scallions.

ASIAN STYLE CHICKEN THIGHS

Steps:

• 1. Heat a large skillet to high and add oil. Sear the chicken on both sides. Remove the chicken and set aside.
• 2. Add the ginger, garlic, wine,, stock, brown sugar,honey, star anise, and soy sauce. Bring to a boil. Add the orange juice and add the chicken back to the pan. Cook until chicken is cooked through. Remove chicken with slotted spoon. Bring sauce to a boil again and let reduce by half.
• 3. Serve chicken with sauce overtop and garnish with green onion.