Best 15 Asian Chicken Thighs Recipes

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**Discover a Culinary Symphony: A Journey Through Asian Chicken Thigh Delights**

Embark on a tantalizing culinary adventure with our diverse collection of Asian chicken thigh recipes. From the vibrant streets of Bangkok to the bustling markets of Beijing, these dishes capture the essence of Asian cuisine, offering a symphony of flavors that will ignite your taste buds. Whether you crave the bold heat of Szechuan peppercorns, the aromatic allure of Thai basil, or the delicate balance of Japanese soy sauce, our recipes will transport you to the heart of Asia's culinary traditions. Dive into the richness of our succulent chicken thighs, marinated in tantalizing sauces and spices, then grilled, roasted, or braised to perfection. Each recipe unveils a unique flavor profile, ensuring an unforgettable dining experience. Prepare to embark on a gastronomic journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

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.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

ASIAN CHICKEN THIGHS



Asian Chicken Thighs image

The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 15

5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

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.

Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. -Carole Lotito, Hillsdale, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 teaspoons canola oil
4 boneless skinless chicken thighs (about 1 pound)
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
Toasted sesame seeds, optional

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.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 735mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

ASIAN CHICKEN THIGHS



Asian Chicken Thighs image

No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com

Provided by Everything Tasty Ki

Categories     Chicken

Time 20m

Yield 2 pieces, 4-6 serving(s)

Number Of Ingredients 11

6 -7 boneless skinless chicken thighs
1/4 cup tamari soy sauce
2 tablespoons brown sugar
2 tablespoons chicken stock
2 tablespoons rice wine vinegar or 2 tablespoons dry sherry
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, finely grated
1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1/4 cup chopped scallion

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



Asian Chicken Thighs With Mustard Greens image

I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!

Provided by TJ Lombard

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 43m

Yield 4

Number Of Ingredients 11

1 teaspoon sesame oil
1 pound boneless chicken thighs, cut into 2-inch pieces
½ onion, chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
⅓ cup chicken broth
2 tablespoons rice wine
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
¾ pound mustard greens, chopped

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.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 11.5 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 319 mg, Sugar 5.1 g

MAKE-AHEAD SLOW-COOKER ASIAN PEACH CHICKEN THIGHS



Make-Ahead Slow-Cooker Asian Peach Chicken Thighs image

A little bit of sweet, a little bit of heat and a whole lot of easy - this make-ahead slow-cooker meal is sure to please both the diners and the chef.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 16h20m

Yield 4

Number Of Ingredients 13

1/4 cup honey
1/4 cup soy sauce
2 tablespoons butter, melted
2 tablespoons chili garlic sauce
20 oz boneless skinless chicken thighs
1 bag (12 oz) frozen sliced peaches
2 tablespoons cornstarch
2 tablespoons cold water
2 cups hot cooked white rice
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped roasted, salted cashews
1 lime, cut into wedges

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.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 23 g, TransFat 0 g

CHICKEN THIGHS IN ASIAN TANGERINE MARINADE



Chicken Thighs in Asian Tangerine Marinade image

This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Cook time includes marinating time.

Provided by Outta Here

Categories     Asian

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
2 tangerines
1/4 cup dry sherry
1/4 cup soy sauce
1/2 teaspoon sesame oil
1/4 cup oyster sauce
2 tablespoons hoisin sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five spice powder
1/2 tablespoon black sesame seed

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



Asian Essentials: Saucy Baked Chicken Thighs image

This is a fairly easy recipe to assemble and bake. As a matter of fact, if you already have the chicken thighs, you probably have the other ingredients on hand. The sauce is the star of this recipe. I usually double the sauce, and the next day drizzle some over rice. It is to-die-for. So, you ready... Let's get into the...

Provided by Andy Anderson !

Categories     Chicken

Time 1h45m

Number Of Ingredients 16

PLAN/PURCHASE
THE CHICKEN
4 medium chicken thighs, boneless, skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE/MARINADE
1/3 c fresh clover honey
1/4 c tamari sauce, or liquid aminos
2 Tbsp grapeseed oil, or other non-flavored variety
1 Tbsp apple-cider vinegar
1 tsp toasted sesame oil
1/2 tsp ginger powder
OPTIONAL ITEMS
toasted sesame seeds, for garnish
long-grain white rice
crusty bread or dinner rolls

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



Asian Tangerine Chicken Thighs image

A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.

Provided by Mikekey *

Categories     Chicken

Time 3h15m

Number Of Ingredients 11

3 lb chicken thighs (bone-in, skin on), 8 thighs
2 tangerines
1/4 c dry sherry
1/4 c soy sauce, low sodium
1/2 tsp sesame oil
1/4 c oyster sauce
2 Tbsp hoisin sauce
1/2 tsp red pepper flakes
1/2 tsp ground ginger powder
1/2 tsp chinese five spice powder
1/2 Tbsp sesame seeds

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



Crock Pot Asian Chicken Thighs image

This is a sweet, rich dish that is delicious over rice. It is very popular in my online mother's group ... You can chop and change the veggies if you like.

Provided by Gingernut

Categories     Stew

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 orange, juice of
1/2 orange, zest of
6 boneless skinless chicken thighs
2 cups frozen whole kernel corn
1 red bell pepper, seeded, de-ribbed and cut into strips
2 carrots, sliced
1 cup hoisin sauce (or a combination of hoisin and barbecue sauce) or 1 cup spicy barbecue sauce (or a combination of hoisin and barbecue sauce)
1 teaspoon fresh gingerroot, grated (or more if you're a ginger fan)
6 green onions, chopped
1 cup cashew nuts

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



Asian-Glazed Chicken Thighs image

Provided by Sheila Lukins

Categories     Chicken     Bake     Marinate     Kid-Friendly     Dinner     Noodle     Parade     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

8 chicken thighs
For the marinade:
Finely grated zest of 2 oranges
3/4 cup fresh orange juice
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon garlic
1/4 teaspoon crushed red pepper flakes
8 ounces rice noodles
4 scallions, thinly sliced, for garnish

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



Asian Chicken Thighs image

This is another thigh recipe that is out of this world good. It's my favorite of all chicken recipes. I just stocked up on chicken thighs, and this is what the family requested. I double the batch...the recipe calls for 5 thighs, I always make at least 10 depending on how many I am feeding. I have made these to take to pot...

Provided by Cassie *

Categories     Chicken

Time 1h5m

Number Of Ingredients 15

5 tsp olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 c warm water
1/4 c packed brown sugar
2 Tbsp orange juice
2 Tbsp reduced-sodium soy sauce
2 Tbsp ketchup
1 Tbsp white vinegar
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/4 tsp chinese five-spice powder
2 tsp cornstarch
2 tsp cold water
sliced green onions
hot cooked rice, optional

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)



Sticky Glaze Chicken Thighs with Asian Stuffing Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 16

For The Stuffing:
4 boneless chicken thighs, about 100-120g (3 1/2-4 1/4oz) each
100 ml (1/2 cup) teriyaki sauce
3 tbsp rapeseed (canola) oil
400 ml (1 3/4 cups) warm chicken stock
1 tbsp rice vinegar
30 g (2 tbsp) butter
70 g (1 1/2 cups) fresh breadcrumbs
2 egg yolks
3 tbsp Parmesan cheese, finely grated
4 tsp olive oil
2 tbsp chopped fresh coriander (cilantro)
4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
1 -2 red chillies, deseeded and chopped
Salt and black pepper
1 tsp cayenne pepper

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



ASIAN GLAZED CHICKEN THIGHS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 11

8 pieces chicken
Finely grated zest of 2 oranges
3/4 C orange juice
1/4 C honey
3 T soy sauce
2 T toasted sesame oil
1 T minced fresh ginger
1 T garlic, minced
1/4 t crushed red pepper
8 oz rice noodles
4 scallions thinly sliced

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



Asian Style Chicken Thighs image

I used boneless skinless chicken thighs. Great taste.

Provided by barbara lentz

Categories     Chicken

Time 35m

Number Of Ingredients 12

6 chicken thighs boneless and skinless
3 Tbsp olive oil
1 inch piece ginger minced
6 clove garlic minced
1/3 c shaoxing wine or sherry
1/2 c chicken stock
3 Tbsp honey
1/3 c brown sugar
3 star anise
1/4 c soy sauce
1/4 c orange juice
3 green onions chopped

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.

Tips for Making Asian Chicken Thighs:

  • Use a variety of vegetables. The recipe calls for broccoli, carrots, and bell peppers, but you can use any vegetables you like. Some other good options include snap peas, bok choy, and mushrooms.
  • Don't overcrowd the pan. When cooking the chicken, make sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of fry.
  • Use a good quality soy sauce. The soy sauce is one of the key ingredients in this dish, so make sure to use a good quality one. Look for a soy sauce that is dark and flavorful.
  • Serve over rice. Asian chicken thighs are typically served over rice. This helps to soak up the delicious sauce.

Conclusion:

Asian chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the vegetables are crisp and colorful. Serve this dish over rice for a complete meal.

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