Monday, August 1, 2016

Chicken Thighs with Ginger-Sesame Glaze

I like to cook with chicken thighs once in a while as a change of pace from chicken breasts. And they work wonderfully with Asian-inspired flavors such as this treatment. The chicken marinates all day in a soy/gingery mixture and then cooks quickly on the grill. If you don't have a grill, you can easily bake the chicken (see Teriyaki chicken) or cook on a grill pan, about 5 minutes each side.

Combine with rice pilaf (or even plain rice!) and a green vegetable, and you have a winner of a dinner. (And it's a chicken dinner!)

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Chicken Thighs with Ginger-Sesame Glaze

1/2 cup thinly sliced green onions
3 tablespoons dark brown sugar
2 1/2 tablespoons lower-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon minced fresh garlic
2 teaspoons toasted sesame seeds
1 teaspoon grated peeled fresh ginger
1 teaspoon chili garlic sauce
8 skinless, boneless chicken thighs (about 1 1/2 pounds)

In a 1-cup measuring cup, combine brown sugar, soy sauce, sesame oil, garlic, ginger, chili garlic sauce. Whisk to combine. Stir in 1 tsp. sesame seeds and 1/4 cup green onions. Place chicken in a 11x7 baking dish (or similar) and pour marinade over. Let chicken marinate for at least one hour or up to all day, in the refrigerator.

Heat a gas grill to medium heat. Add chicken; cook over indirect heat for 15-20 minutes, flipping twice. Meanwhile, transfer marinade to a small saucepan and bring to boil; cook and stir for one minute.

Transfer chicken to a platter; drizzle with reduced marinade and top with remaining sesame seeds and onions. Serves 4.

Recipe Source: Adapted from Cooking Light

1 comment:

  1. chicken thighs and ginger seasme glaze looks delicious thanks for sharing with Hearth and soul blog hop, pinning


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