Juicy Asian Steamed Chicken Thighs Recipes

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JUICY ASIAN STEAMED CHICKEN THIGHS



Juicy Asian Steamed Chicken Thighs image

Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice.

Provided by crys

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h14m

Yield 4

Number Of Ingredients 15

4 bone-in chicken thighs, with skin
1 teaspoon sea salt, or to taste
1 (2 inch) piece fresh ginger, thinly sliced, or to taste
3 green onions, thinly sliced with white and green parts separated
¼ cup water
1 cup coconut juice
1 ½ tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
4 Thai chiles, chopped
5 sprigs cilantro, stems and leaves separated
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger, coarsely chopped
1 teaspoon palm sugar
2 ½ tablespoons vegetable oil

Steps:

  • Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
  • Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
  • Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
  • Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
  • Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 19.2 g, Cholesterol 68.6 mg, Fat 17.7 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 934.7 mg, Sugar 2 g

ASIAN CHICKEN THIGHS



Asian Chicken Thighs image

The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 15

5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED



SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED image

Chicken thighs are always juicy and tender but this asian inspired glaze recipe was an absolute crowd pleaser and we will definitely be making it again and again. Our eyes literally 'glazed' over when we had that first bite. It's so simple to make, in facts it's almost impossible to mess this one up, and it's aesthetically pleasing when plated. It's sweet and spicy (if you want to add more kick go ahead) and we are thrilled to have this new staple in our repertoire!

Provided by Theprettyfeed

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 pinch dried red pepper flakes, to taste
1/2 teaspoon minced garlic
1 tablespoon sesame seeds
3 green onions
1 tablespoon ginger, peeled and grated
1 tablespoon sweet chili sauce
2 tablespoons hoisin sauce
5 tablespoons and 1 teaspoon cup soy sauce
3/4 cup brown sugar
1 tablespoon olive oil
1 lb thinly sliced chicken breasts or 1 lb boneless chicken thighs
1 lime (zest and juice)

Steps:

  • Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now.
  • When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat).
  • Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully.
  • Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
  • Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
  • EXTRA DETAILS:.
  • You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it) because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar).
  • This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer.
  • Left overs are delicious.

Nutrition Facts : Calories 439.3, Fat 15.4, SaturatedFat 3.7, Cholesterol 72.9, Sodium 1472, Carbohydrate 49.4, Fiber 1.6, Sugar 43.2, Protein 27.2

RIDICULOUSLY EASY JUICY CHICKEN THIGHS



Ridiculously Easy Juicy Chicken Thighs image

I am almost too embarrassed to post this because of its simplicity, but my family loves it. I always used to marinate chicken in Italian Dressing and one day I realized I was out so I grabbed a bottle of Newman's Own Light Lime Vinaigrette instead because it's all I had on hand (and it's 50% less fat and 52% fewer calories than regular dressing). WOW. The lime adds a wonderful "zing" to the chicken. Two ingredients. Can't get much easier than that. Tastes great served with couscous (use some of the juices atop the couscous) and a green veggie. I plan to try this method on chicken kabobs on the grill in the summer months.

Provided by Epi Curious

Categories     Whole Chicken

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 2

6 ounces newman's own light lime vinaigrette dressing
8 -10 chicken thighs (with bone and skin)

Steps:

  • Wash chicken thighs and pat dry. Place the chicken skin side up in a shallow baking dish and pour the dressing over the chicken. Cover with plastic wrap and marinate in the refrigerator for a minimum of an hour.
  • Preheat oven to 375 degrees. Retaining the marinade, cook the chicken, uncovered, for 45 to 60 minutes (to desired doneness).

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