Asian Glazed Chicken Thighs Recipe

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.