Asian Glazed Chicken Thighs

Every few weeks we need a change from chicken breasts and opt for moist and tasty chicken thighs.  So get the grill ready!

Asian Glazed Chicken Thighs

(modification of recipe originally from Cooking Light)

  • Serves 6
  • 1/3 cup reduced sodium rice vinegar
  • ¼ cup Bragg’s Liquid Aminos (or reduced sodium soy sauce)
  • 3 tablespoons honey
  • 2 tablespoons dark sesame oil
  • 4 teaspoons chile paste (such as Sambal Oelek)
  • 10 garlic cloves, minced
  • 12 skinless boneless chicken thighs (about 3 pounds total)
  • ½ teaspoon kosher salt
  • ½ cup fresh cilantro, chopped (optional garnish)
  • ¼ cup fresh green onions or chives, chopped (optional garnish)

Combine first 6 ingredients (vinegar through garlic) in a large zip-top plastic bag.  Add chicken thighs to bag; seal.  Marinate in refrigerator for 1 hour, turning occasionally.  Remove chicken from bag, reserving marinade.

Preheat grill to high heat.

Place reserved marinade in a small saucepan over medium-high heat; bring to a boil.  Cook for 4 minutes or until syrupy, stirring occasionally.  Place chicken on grill rack.  Baste chicken with reserved marinade; sprinkle evenly with salt.  Grill for 7 minutes on high heat, basting 2 times.  Reduce grill heat to medium heat.  Turn chicken on other side; grill 8 minutes on medium heat, basting 2 times.  Remove from grill and let stand for 5 minutes before serving.  Garnish with cilantro and/or green onions if desired.

Nutritional Info/Serving:  Calories 299, Fat 16 g, Protein 28 g, Carbs 12 g

21 Day Fix Container Equivalents/Serving:  1.5 Red, 1 tsp

Posted in 21 Day Fix Recipes, Chicken, Recipes Tagged with: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

*