Chicken thighs are a great thing… 1: they are cheap and 2: they stay nice and juicy! The possibilities on how to flavor chicken are endless…. BBQ sauce, Italian marinade, lemon and herb, Indian spice or like I made tonight, Asian style. The marinade I made is really simple and flavorful. The chicken really took on the flavors after several hours of marinading.
While I roasted the chicken, you can easily turn this into a slow cooker meal, skip the marinading period and just throw everything in, cook on low for 6 hours until the meat is falling off the bones. Either way, you end up some delicious Asian flavored chicken! The asparagus on the side was delish and simple too, I’ll post that one next.
Asian Roasted Chicken Thighs
4 chicken thighs
4 cloves garlic, grated on microplane
1 tsp sesame oil
2 tsp rice vinegar
1 Tbsp hoisin sauce
4 Tbsp soy sauce
1 tsp honey
1/4 tsp ground ginger
2 Tbsp water
Whisk together the garlic, sesame oil, rice vinegar, hoisin sauce, soy sauce, honey and water in a large bowl. Place the chicken thighs in the marinade. Cover and refrigerate.
After a few hours flip the chicken in the marinade and return to the refrigerator for a few more hours.
Preheat the oven to 425 degrees.
Remove the chicken from the marinade and pat it relatively dry with a paper towel. Place onto a lined baking sheet and roast for approx 25 minutes, until the juices run clear and the skin in browned.
*this is my original recipe*
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