Asian Chicken Thighs

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Asian Chicken Thighs

This was the absolute best boneless skinless chicken thigh recipe ever! I did marinate these over night probably a little less than 16 hours. When it came time to take off the foil for the broiling part, it worked best at 425° for 10 minutes. My broiler only would go to 400° minimum, I think the rack may sit a little far from the broiler. Thank you so much for this delicious recipe.

Recipes adapted from : nomnompaleo.com

Ingredients

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

Instructions

1. Frist In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. 
2. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. 
3. Then Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
4. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. 
5. Sprinkle with green onions. If desired, serve with rice.
6. 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.
7. Enjoy, friends.