Honey Glazed Chicken Thighs

Marsha Gardner


We do have a Chinese restaurant in our small town, but it is a buffet and I am so spoiled by my friend Pan who owns two Chinese restaurants in Tuscaloosa, AL.

For the most part we just fix Chinese, Italian, German, Thai whatever here at the house and save dinner out for very special occasions.

pinch tips: How to Quarter a Chicken





boneless, skinless chicken thighs
3 Tbsp
rice wine vinegar
2 Tbsp
canola oil
1 1/2 Tbsp
1 Tbsp
hoisin sauce
1 Tbsp
orange juice, thawed concentrate
1 tsp
chili paste
1/2 tsp
dry mustard, i prefer coleman's
green onions, sliced

Directions Step-By-Step

Mix all ingredients, except chicken, in a small dish; whisk to combine.

Transfer to a large plastic food bag and add chicken. Seal bag tightly and turn it over several times so the chicken is well coated. Refrigerate at least 4 hours or overnight.
Prepare charcoal grill or preheat broiler.
Remove chicken from marinade and pat dry. Grill or broil chicken 6 inches from heat source, brushing several times with remaining marinade, until cooked. 20 to 30 minutes. Serve hot or at room temperature.
The original recipe was for a grilled or broiled chicken. Not wanting to tend to either one night I decided to bake the chicken instead. I think it is my preferred way and so easy.
Bake at 350-degrees for about 1-1 1/2 hours, until crispy brown. Serve with white rice or fried rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy