Asian Spicy Chicken Thighs Recipes

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.

Steps:

• Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
• Heat a large skillet over medium/high heat and coat with cooking spray.
• Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
• Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
• Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!

Steps:

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

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
• Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
• Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
• Divide the chicken among plates; top with the scallion. Serve with the vegetables.

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
• Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
• Preheat the grill to medium-high heat and oil the grate.
• Remove chicken thighs from marinade, discarding marinade.
• Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from grill and allow to rest for a few minutes before serving.

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

Steps:

• Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
• Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
• Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
• Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
• Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

Steps:

• Mix all the ingredients in a small bowl (except for the chicken thighs).
• Pour the mix into a ziplock plastic sandwich bag.
• Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
• Place the second thigh in the bag withg the first and coat thoroughly.
• Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
• On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
• Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
• Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
• Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.

Steps:

• Slash through the meaty part of the thighs with a knife 2 or 3 times, then set into a shallow non-metal casserole (such as a glass pyrex baking dish).
• Combine marinade ingredients (except garnish) in a blender or fodd processor and blend until smooth.
• Pour marinade over chicken, turn to coat, cover and let marinade in the fridge 2-3 hours.
• Preheat oven to 375 F (190C) and bake uncovered, basting occasionally, until cooked through and juices run clear, approximately 45-50 minutes.
• Garnish with slices of lemon and lime.

Steps:

• Combine all marinade ingredients in a bowl. Add chicken and marinate for at least 2 hours.
• Preheat oven to 375°F Place chicken, skin side up, on a baking sheet lined with foil for easy cleanup. Bake chicken for 15-20 minutes.
• Baste the chicken with the marinade, lower oven temperature to 350F and return chicken to oven. Bake for another 10 minutes.
• Remove chicken from oven and baste/brush with honey.
• Set oven rack to second from the top level and broil for about 4 minutes. Don't burn them!

Steps:

• Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now.
• When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat).
• Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully.
• Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
• Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
• EXTRA DETAILS:.
• You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it) because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar).
• This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer.
• Left overs are delicious.

Steps:

• Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
• Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
• Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
• Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
• When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
• Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.