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Easy sticky asian chicken thighs over a bed of rice.

Asian Chicken Thighs

Oven baked in a spicy-sweet sauce made with jam and rice vinegar, Sticky Asian Chicken Thighs are juicy, tender, and loaded with flavor.
Servings: 4 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
 

  • 2 lbs. bone-in skin-on chicken thighs, this is typically 4-5 thighs, depending on their size
  • 1 Tbs. olive oil or avocado oil
  • kosher salt and freshly ground black pepper to taste
  • 2/3 cup apricot jam or preserves may substitute low-sugar apricot jam, if desired
  • 1/4 cup rice vinegar may substitute white wine vinegar
  • 1 Tbs. low-sodium soy sauce
  • 2 tsp. grated ginger root
  • 2 tsp. minced or crushed garlic
  • 1/8 - 1/4 tsp red pepper flakes depending how spicy you prefer the sauce
  • 1 Tbs. chopped cilantro
  • warm cooked rice for serving, optional

Instructions
 

  • Preheat the oven to 500 degrees F.
  • Pat the chicken thighs dry with a paper towel; place them skin-side-up into a greased 9-inch by 13-inch baking pan.
  • Brush the top of the chicken thighs with the olive oil, then season to taste with kosher salt and freshly ground black pepper.
  • Place the pan of chicken thighs, uncovered, onto the top rack of the oven; cook 15-20 minutes or until the skin of the chicken is beginning to turn golden brown.
  • Turn on the oven broiler (500 degrees F.) and broil the chicken thighs 3-4 minutes or until they are a deep golden brown.
  • Turn off the broiler; set the oven to 350 degrees F.
  • Remove the pan of chicken from the oven to some hot pads on your counter.
  • Fold a couple of hot pads or kitchen towels, propping the pan up on one end so the fats in the pan can run down to the opposite end of the pan; use paper towels to sop up all the fats that accumulate
  • Meanwhile, in a medium mixing bowl, warm the apricot jam for 20-30 seconds until warm; add the rice vinegar, soy sauce, ginger root, garlic, and red pepper flakes, whisking until the sauce is well combined.
  • Pour the prepared sauce evenly over the chicken thighs in the baking pan; bake the chicken for 15-20 minutes until cooked throughout, 165 degrees F. at the center and deep golden brown.
  • Serve the chicken thighs over warm rice, drizzled with pan sauce and garnished with chopped cilantro.

Nutrition

Calories: 349kcalCarbohydrates: 18gProtein: 32gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 104mgSodium: 191mgPotassium: 563mgFiber: 0.2gSugar: 11gVitamin A: 80IUVitamin C: 3mgCalcium: 39mgIron: 1mg
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