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Asian Chicken Thighs
Quick, simple and tasty. Chicken infuses with delicately flavored asian-style sauce while it cooks.
Servings: 4 -6
- 1 1/2 lbs bone-in chicken thighs skinless is fine
- 1 tbsp oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 tsp dark sesame oil
- 1/2 tsp ginger
- 1 tbs rice vinegar white is OK too
Preheat oven to 375 degrees F.
Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.
Heat a large skillet over medium-high heat. Brush top/skin side of chicken with the 1 tbs oil.
Place chicken, skin/top side down in heated skillet. Brown for 3-5 minutes–until chicken releases freely. Turn and brown on other side. Remove to plate; drain fat from skillet and wipe with a paper towel.
Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.
Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.
Serving: 1person | Calories: 414kcal | Carbohydrates: 15g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 925mg | Potassium: 345mg | Fiber: 1g | Sugar: 14g | Vitamin A: 113IU | Calcium: 26mg | Iron: 1mg