Oriental Glazed Chicken Recipes

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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

ORIENTAL GLAZED CHICKEN



Oriental Glazed Chicken image

This is from that same African cookbook. This works for OAMC as well. Make according to directions, cover and freeze, and then reheat in oven at 350 for about 1 hour. Prep time includes marinating time.

Provided by Jaime in Winnipeg

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs chicken pieces
4 tablespoons oil
1/2 cup honey
1 teaspoon ginger
1/2 teaspoon cayenne pepper
2/3 cup soy sauce
4 tablespoons chili sauce
2 teaspoons salt
1/2 teaspoon garlic powder

Steps:

  • Place chicken in baking pan.
  • Mix remaining ingredients. Pour over chicken. Cover and refrigerate 1 hour, turning chicken occasionally.
  • Heat oven to 375. Remove chicken and reserve marinade.
  • Place chicken on rack in foil lined broiler pan. Bake 30 minutes.
  • Brush with part of reserved marinade. Turn chicken and bake until tender, about 30 minutes longer. Brush occasionally with remaining marinade.

Nutrition Facts : Calories 744.1, Fat 44.9, SaturatedFat 11, Cholesterol 155.2, Sodium 4220.6, Carbohydrate 41.7, Fiber 1.6, Sugar 37.5, Protein 44.2

CHINESE GLAZED CHICKEN



Chinese Glazed Chicken image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

12 ounces skinless, boneless chicken breasts
4 tablespoons finely chopped onion
1 tablespoon coarsely grated ginger
1 tablespoon reduced- or low-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons honey
1 teaspoon minced garlic in oil
2 tablespoons chopped cilantro leaves (optional)

Steps:

  • Turn broiler on and cover broiler pan with aluminum foil.
  • Wash and dry chicken. Cut each breast into quarters. Put chicken in the broiler pan.
  • Combine onion, ginger, soy sauce, sherry, honey and garlic in oil. Spoon some over chicken and put under broiler 2 or 3 inches from source of heat. Broil until chicken begins to brown, about 7 minutes. Turn and spoon remaining glaze over chicken and continue broiling until chicken is done, 10 to 12 minutes total.
  • Chop cilantro. Serve chicken with its pan juices, sprinkling cilantro over the top.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 366 milligrams, Sugar 14 grams, TransFat 0 grams

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