The One Glazed Chicken Thighs Food

EASY ROASTED CHICKEN THIGHS

Steps:

• In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
• Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
• Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

SUNNY'S 5-STAR GLAZED CHICKEN

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

THE ONE GLAZED CHICKEN THIGHS

Steps:

• Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
• When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
• While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
• Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
• Uncover chicken and cook on low to medium until glaze is thick again.
• Serve chicken and pour remaining glaze over it.

HONEY GLAZED CHICKEN THIGHS

Steps:

• 1. Mix all ingredients, except chicken, in a small dish; whisk to combine. Transfer to a large plastic food bag and add chicken. Seal bag tightly and turn it over several times so the chicken is well coated. Refrigerate at least 4 hours or overnight.
• 2. Prepare charcoal grill or preheat broiler.
• 3. Remove chicken from marinade and pat dry. Grill or broil chicken 6 inches from heat source, brushing several times with remaining marinade, until cooked. 20 to 30 minutes. Serve hot or at room temperature.
• 4. The original recipe was for a grilled or broiled chicken. Not wanting to tend to either one night I decided to bake the chicken instead. I think it is my preferred way and so easy.
• 5. Bake at 350-degrees for about 1-1 1/2 hours, until crispy brown. Serve with white rice or fried rice.

ORANGE-HONEY GLAZED CHICKEN THIGHS

Steps:

• Preheat oven to 375 F. In a large measuring cup whisk together 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, red pepper, 1/8 tsp salt and 1/8 tsp pepper. Add the flour to a wide, shallow dish. Season the chicken thighs on both sides with salt and pepper then coat both sides of the chicken with the flour. Pat off excess flour. Add the oil to an ovenproof 12-inch skillet. Set the pan over medium heat until the oil is shimmering. Add the chicken thighs skin-side down; cook until the skin is well browned and most of the fat has rendered, about 8-14 minutes. Flip the chicken and cook until the second side is lightly browned, about 5 minutes longer. Transfer the chicken to a plate. Pour off all but 1 teaspoon of fat from pan. Add the shallot and cook until softened, about 1 to 2 minutes. Add the orange juice mixture to the pan and increase the heat to high. Simmer, stirring occasionally, until the liquid is syrupy and has reduced to 1 cup - a heatproof spatula should leave a slight trail when dragged through the glaze, about 6 to 10 minutes. Remove the skillet from the heat and tilt so the glaze pools in the corner of the pan. One at a time, dip the chicken thighs in the glaze, coating both sides evenly and then place the thighs skin side up in the skillet. Transfer the skillet to the oven and bake until the chicken is cooked through about 20 to 25 minutes. Transfer the chicken to a plate and set aside. Set the skillet back on the stove top over high heat and cook the glaze, stirring constantly, until it is thick and syrupy - a heatproof spatula will leave a wide trail when dragged through the glaze, about 1 minute. Off the heat, add the remaining 2 tablespoons of orange juice and whisk to combine. Drizzle each chicken thigh with some of the glaze before serving.