These delicious, succlent, Asian Chicken Thighs are quick and easy to make & only require a few ingredients.
Ingredients: - 6 to 8 chicken thighs (any type is good. Boneless, bone in, skinless or not, it's all de-freekin-licious)
- 1 tbsp olive oil
- 2 1/2 tbsp sesame oil
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1/2 tsp ginger
- 2 tbsp red pepper flakes
- 1/2 cup of chopped scallions , 1/4" both upper green & lower white parts.
-1 tsp rice wine vinegar
- 1/2 clove of pressed garlic
- 1 tbsp raw honey
- 1/4 cup orange juice
- 1/4 cup sesame seeds (not roasted)
Instructions 1- Preheat oven to 400 degrees F.
2- Mix the soy sauce, brown sugar, red pepper flakes, sesame oil, garlic, honey, ginger, orange juice, rice vinegar & 1/2 of the chopped scallions (lower white parts) in a bowl & stir until the brown sugar is disolved & then set aside.
3- Brush the skin side of the thighs with the olive oil.
4- In a large cast iron skillet or a frying pan, over medium-high heat, brown the chicken thighs, skin side first.
4- Once your Asian Chicken Thighs are browned on both sides (about 10 minutes) remove them from the skillet & place on paper towel in a plate for 5 minutes.
5- Place the chicken thighs in a dutch oven or a roasting pan & pour the soy sauce mixture over all of the chicken.
6- Bake for 30 minutes, or until the internal temperature of chicken is 170 degrees.
7- Garnish with the remaining scallions (the upper green part) & the sesame seeds.
8- Serve over white rice with broccoli ( You can prepare an asian broccoli by using the same mixture in a wok while adding 2 tsps of butter. Saute the broccoli until it begins to soften but the deep green color remains.
According to Vivino.com
The best wines for most Asian dishes are high in acidity. Snappy, clean, high acid wines have a kind of refreshing vibrancy that’s a great counterpoint to the flavors. Sauvignon Blanc, with its penetrating acidity and clean tastes, is a good match. So is unoaked Pinot Gris, Spanish Albariños, and sparkling wines from just about anywhere.
I have paired these Asian Chicken Thighs with Smoke Eater Pinot Grigio & with Osprey Dominion Rose as well. Both were excellent choices.
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