Tender Asian Chicken Thighs Recipes

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STICKY ASIAN CHICKEN THIGHS



Sticky Asian Chicken Thighs image

Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 11

1 tablespoon oil
4 chicken thighs (bone in and skin on)
3 tablespoons low sodium soy sauce
3 tablespoons sweet chili sauce
1/2 tablespoon sriracha
1/2 teaspoon ginger (minced)
1 teaspoon light brown sugar (packed)
1 teaspoon rice wine vinegar
1 garlic clove (minced)
sesame seeds for garnish (if desired)
parsley for garnish (if desired)

Steps:

  • Preheat the oven to 400°F. Add oil to a large skillet and heat on high heat. Season the chicken thighs with salt and pepper.
  • Once the pan is nice and hot add in the chicken skin side down. Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
  • Meanwhile whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
  • Add the sauce to the pan with the chicken and turn off the heat. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
  • Serve while hot with sesame seeds and parsley for garnish, if desired.

Nutrition Facts : Calories 317 kcal, Carbohydrate 9 g, Protein 19 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 658 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

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.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

ASIAN CHICKEN THIGHS



Asian Chicken Thighs image

No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com

Provided by Everything Tasty Ki

Categories     Chicken

Time 20m

Yield 2 pieces, 4-6 serving(s)

Number Of Ingredients 11

6 -7 boneless skinless chicken thighs
1/4 cup tamari soy sauce
2 tablespoons brown sugar
2 tablespoons chicken stock
2 tablespoons rice wine vinegar or 2 tablespoons dry sherry
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, finely grated
1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1/4 cup chopped scallion

Steps:

  • Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
  • Heat a large skillet over medium/high heat and coat with cooking spray.
  • Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
  • Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
  • Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!

TENDER ASIAN CHICKEN THIGHS



Tender Asian Chicken Thighs image

Make and share this Tender Asian Chicken Thighs recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 55m

Yield 5 serving(s)

Number Of Ingredients 15

5 bone-in skinless chicken thighs
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons 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
hot cooked rice
sliced green onion

Steps:

  • In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
  • Combine the next nine ingredients (from warm water to five-spice powder).
  • Stir until sugar is dissolved.
  • Pour over the chicken and bring to a boil.
  • Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
  • Combine cornstarch and cold water until smooth and gradually stir into skillet.
  • Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Serve with rice if desired.
  • Garnish with green onions.

Nutrition Facts : Calories 151.7, Fat 6.2, SaturatedFat 1, Cholesterol 34, Sodium 508.9, Carbohydrate 15.2, Fiber 0.2, Sugar 12.7, Protein 9.1

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

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 TENDERS



Asian Chicken Tenders image

Make and share this Asian Chicken Tenders recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 19m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 teaspoon seasoning salt
1/2 teaspoon five-spice powder
1 (7 1/2 ounce) jar Chinese duck sauce
2 tablespoons teriyaki sauce
1 lb chicken tenderloins

Steps:

  • Preheat grill.
  • Combine in medium mixing bowl: seasoned salt, five spices, duck sauce and teriyaki sauce. (Reserve 1/4 cup for dipping.).
  • Using tongs, add chicken and fully coat with marinade. Marinate at least 10 minutes.
  • Place chicken on grill, discarding bag and marinade. Close lid and grill 3-4 minutes, or until internal temperature reaches 165°F Serve with reserved dipping sauce.

Nutrition Facts : Calories 235.2, Fat 2.4, SaturatedFat 0.6, Cholesterol 65.8, Sodium 708.1, Carbohydrate 24.2, Fiber 0.4, Sugar 1.3, Protein 27.3

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