Asian Glazed Chicken Thighs Gluten Free Options

Asian Glazed Chicken Thighs Gluten Free Options

Ingredients

  • 1/3 Cup Rice Vinegar
  • 1/4 Cup Sodium Reduced Soy Sauce (GF use LaChoy)
  • 4 Tablespoons Honey
  • 2 Tablespoons Toasted Sesame Oil
  • 1 1/2 Tablespoons Chili Paste or Siracha (optional)
  • 5 Garlic Cloves, Finely Minced
  • 1 1/2 Tablespoon Fresh Ginger, Finely Minced
  • 8 Boneless Skinless Chicken Thighs,
  • Salt & Pepper to Taste
  • 1/2 Cup Coarsely Chopped Fresh Cilantro

Directions

  1. At least one hour before cooking, mix together the vinegar, soy sauce, honey, sesame oil, chili paste (if using), garlic, and ginger in a bowl.
  2. Place the thighs in a large bowl and pour the marinade over, tossing to cover the thighs well.
  3. Refrigerate the thighs for at least one hour.
  4. Preheat the oven to 425 degrees F. and remove the chicken from the marinade.
  5. Place the marinade in a small saucepan and bring to a boil.
  6. Continue to cook until the marinade has thickened and is syrupy, seasoning it with salt and pepper.
  7. Lightly spray a roasting pan with olive oil spray, and lay the chicken thighs out evenly spaced.
  8. Bake for 10 minutes, then baste with the marinade.
  9. Bake for another 10 minutes, baste, then continue to cook until the thighs are cooked through and no longer pink, about 7 to 8 minutes for boneless thighs, 10 minutes for bone in thighs.
  10. Place the thighs on a platter and scatter the cilantro on top before serving.