Servings: 4
5 tbsps
Rice vinegar 
1/2 cup
Soy sauce 
1/3 cup
to taste
Skinless, boneless chicken thighs 
Green onion 
1 tbsp, chopped
Asian sesame oil 
1/4 cup
Chili garlic sauce 
3 tbsps
3 tbsps, minced
Yummy Glazed Chicken Thighs
10 m
1 h 30 m
Ready in:
1 h 40 m
  1. In a bowl, whisk rice vinegar, sesame oil, chili garlic sauce, honey, soy sauce, minced garlic, and salt. Pour half the liquid into a plastic bag.
  2. Place chicken into the bag and seal. Make sure to squeeze all the air out. Shake to coat. Refrigerate for 1 hour. 
  3. Preheat oven to 425° F (220° C).
  4. In a saucepan over medium heat, bring the other half of the liquid to a boil. Stirring, continue cooking for 3 minutes (until thickens).
  5. Place the chicken into a 9x13-inch baking dish. Brush the chicken thighs with 1/3 of the cooked marinade.
  6. Bake in the preheated oven for 30 minutes, basting after 10 minutes. Allow to stand for 5 minutes.
  7. Bring the marinade to a boil for 2 minutes. 
  8. Serve with the marinade and green onions. Enjoy Glazed Chicken Thighs!