Sweet and Spicy Asian Glazed Chicken Thighs

Gather all necessary components.

Combine vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt in a bowl. Mix the ingredients thoroughly until well combined. Divide the marinade into two portions; set aside half of it for later use and reserve the other half for a sauce. Place chicken thighs into a resealable plastic bag; coat with the marinade, remove any excess air, and seal the bag tightly. Refrigerate for 1 hour, turning the bag occasionally.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Meanwhile, pour the reserved marinade into a saucepan and heat it over medium heat. Bring the mixture to a boil, then simmer, stirring frequently, until it reaches the desired consistency, approximately 3-5 minutes; set the sauce aside for later use.

Remove chicken thighs from the marinade and gently shake off any excess. Discard the used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with one-third of the thickened marinade from the saucepan.

Bake the chicken thighs in the preheated oven for 30 minutes, basting with the marinade again after 10 minutes; use a food thermometer to check that the internal temperature of the chicken reaches 165 degrees Fahrenheit (75 degrees Celsius). Allow the chicken to rest for 5 or 10 minutes.

Bring the sauce back to a boil for just one minute; serve it over the chicken and sprinkle with green onions.