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Asian chicken thighs


Asian chicken thighs

Ingredients 9
Servings 6-8 thighs
Time 15 min

Ingredients

  • 160
    ml
    rice wine vinegar
  • 125
    ml
    soy sauce
  • 80
    ml
    honey
  • 45
    ml
    brown sugar
  • 60
    ml
    sesame oil
  • 4
    garlic cloves, crushed
  • 4-5
    cm
    fresh ginger, finely grated
  • 6-8
    chicken thighs
  • 200
    g
    bok choy, quartered
 

Method

50 min
 

Preheat the oven to 190°C.

1. Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat and bring to the boil. Reduce the heat and allow to simmer for about 5 minutes while stirring occasionally until the sauce thickens. Remove from the heat and allow to cool slightly.

2. Put the chicken thighs on a baking sheet or in an ovenproof dish. Pour enough of the sauce over the chicken to coat evenly. Bake, skin side down, for 30 minutes.

3. Turn the chicken and bake for another 15 minutes.

4. Put the oven on the grill setting. Turn the chicken skin side up and tuck the bok choy among the thighs. Grill for 2-3 minutes or until browned, and serve.

 

 

Read more on: chicken recipes
 

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