Quick & Easy Asian Glazed Chicken Thighs: You'll Love These!
Ingredients
- ½ cup low sodium soy sauce or Tamari (for gluten-free)
- 2½ tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon garlic, minced
- ⅛-¼ teaspoon red pepper flakes, to taste (I used ⅛ teaspoon)
- 2 teaspoon ginger (from a jar) or freshly grated ginger, see shopping tips
- 8 boneless, skinless chicken thighs, fat trimmed (~ 2½ pounds)
- ½ cup onions, chopped
- 1 scallion, green only sliced for garnish, optional
Instructions
- In a small bowl, combine soy sauce, balsamic vinegar, honey, garlic, red pepper flakes, and ginger and mix well. Add chicken thighs and chopped onions to a large bowl. Pour half of the marinade (⅓ cup) over the chicken, covering all the meat. Marinate at least 2 hours, or as long as overnight. Reserve the remaining marinade for later.
- To Bake in Air-fryer: Preheat air fryer to 400 degrees. Coat inside basket with cooking spray. Remove chicken from marinade and transfer to the air fryer basket. Cook in batches about 12 minutes total, turning halfway until cooked through in the center.
- To Cook in Oven: Preheat oven to 375 degrees. Place chicken thighs in a baking pan coating with cooking spray. Bake uncovered for about 25 minutes until cooked through in the center.
- Meanwhile, place the remaining marinade in a small saucepan and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
- To serve, drizzle sauce over the chicken and top with scallions, if desired.
Nutrition
Serving: 8ouncesCalories: 298kcalCarbohydrates: 6gProtein: 40gFat: 10gSaturated Fat: 3gCholesterol: 215mgSodium: 850mgFiber: 1gSugar: 2gBlue Smart Points: 6Green Smart Points: 6Plus Points: 7