I am fully in finals mode right now (just ONE WEEK and I’m done!) so it has been a little quiet around here and my meals have been pretty simple lately out of necessity. I can’t wait to get back to having more time to cook and get creative in the kitchen!
A while back, my best friend from Denver came to visit me, and after following my Instagram for weeks she requested that I make dinner for her. I made a version of these chicken thighs, she loved them, and has been asking me for the recipe ever since. I have now finally gotten around to re-making them, and writing down the recipe (my biggest challenge) so I can share them with you today! These chicken thighs are both easy, and delicious, and will help fill your Chinese food craving without the junk!
Chicken thighs are one of my favorite things to make. They are cheap, the skin gets deliciously crispy, and they are so easy to make. A few years back I came across a recipe for roasting a whole chicken cut into parts that called for first roasting for 15 minutes at 450, then 30 minutes at 375. I’ve since found that this same method works perfectly for chicken thighs, as well as any bone-in chicken.
Sometimes the protein + veggie + starch for dinner combo can get a little boring, so I like to mix things up by throwing in Chinese, Thai, Indian, and Mexican flavors to season my proteins. For this recipe, I wanted something slightly sweet, reminiscent of Chinese takeout, with a little bit of heat. All of this combines into a crispy chicken thigh with a sticky-sweet glaze. Enjoy!
Recipe: Asian Glazed Chicken Thighs
- 4-6 Chicken Thighs
- 1-Inch Piece of Ginger, Grated
- 1 Clove of Garlic, Chopped (omit for low-FODMAP)
- 1/2 Tbs Fat of Your Choice
- 1/2 Cup of Chicken Broth
- 1/2 Cup of Orange Juice
- 1 tsp Sesame Oil
- 2 Tbs Coconut Aminos or Gluten Free Soy Sauce
- 1/4 tsp Red Pepper Flakes (optional)
- 1 Tbs Coconut Sugar or Honey (optional)
- 2 Tbs Chopped Green Onion
- Preheat oven to 350 degrees.
- Season chicken thighs with salt and pepper on both sides.
- Put chicken thighs in oven, skin side up, and set timer for 15 minutes.
- Saute ginger and garlic in oil over medium heat until fragrant.
- Add all remaining ingredients other than the chopped green onion. Allow to boil over medium high heat for 5-7 minutes, checking consistency frequently.
- Once the timer for the chicken goes off, decrease the oven temperature to 375 and set another timer for 15 minutes.
- Once the glaze has thickened enough to coat the back of a spoon, turn off heat and stir in green onions.
- Pull chicken out of the oven after the timer has gone off, and brush with glaze on both the top and bottom. Return to the oven for 5-10 minutes, checking at 5 minutes to make sure the glaze doesn’t burn.