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.

★★★★★ 1 vote


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

How to Make Honey Glazed Chicken Thighs


  • 1Mix 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.
  • 2Prepare charcoal grill or preheat broiler.
  • 3Remove 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.
  • 4The 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.
  • 5Bake at 350-degrees for about 1-1 1/2 hours, until crispy brown. Serve with white rice or fried rice.

Printable Recipe Card

About Honey Glazed Chicken Thighs

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