Asian Roasted Chicken Thighs

This is the other part of our Easter meal. It paired really well with the creamy and sweet risotto because the chicken had a crispy skin with a spicy/salty flavor. Not too salty, and I mean spicy in the “spice” way, not in the “it tastes hot” way. It’s actually a chicken recipe I could make almost any day since we generally have all of the ingredients on hand. K really liked it, and I did, too. The chicken was moist and tender, the skin was tasty, and the flavors were interesting. This is a “must make again” dish for us.

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The original recipe used whole chickens, but we have been enjoying chicken thighs. Easier to serve, easier to eat, and they take a bit less time to cook.

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Directions for Asian Roasted Chicken Thighs

Adapted from Food Network Magazine

  • 5-6 pounds chicken thighs, bone-in, skin-on
  • 1 Tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • Black pepper
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon five-spice powder
  • 3 Tablespoons honey
  • 3 Tablespoons soy sauce
  • 1 Tablespoon minced ginger
  • 1 Tablespoon sesame oil
  • 1 bunch green onions, thinly sliced and white parts separated from green parts
  • 2-3 Tablespoons sesame seeds

While the oven preheats to 350 degrees, have the chicken sitting out to come to room temperature (about 20-30 minutes). Set a wire rack in a baking sheet (lined with foil for easier clean up), and spray the rack and sheet with oil. In a small bowl, stir together the oil, salt, some black pepper, white pepper, coriander, and the five-spice powder. Rub the mixture all over the chicken thighs and place the thighs on the baking rack.

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Roast for about 45 minutes to 1 hour until the skin is just a bit golden and crisp, but the chicken is not cooked through.

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Meanwhile, make the glaze. Stir together the honey, soy sauce, ginger, sesame oil, and white parts of the green onions in a small bowl.

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Brush the thighs all over with the glaze when the skin is crispy. Then, roast for another 10 minutes. At this time, toast the sesame seeds in a small skillet over medium-low heat until they are lightly brown and smell toasted. After the 10 minutes, brush the chicken thighs with the remaining glaze. Continue roasting until the chicken thigh reaches 165 degrees (while it rests it will reach full temperature).

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Place the chicken thighs in a platter or serving dish. Pour off the pan drippings into a bowl and remove excess fat.

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Brush the drippings over the thighs and let the thighs rest (uncovered) for 15 minutes. Sprinkle with the green parts of the green onions and the toasted sesame seeds. Serve!

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Directions for Asian Roasted Chicken Thighs (without pictures)

Adapted from Food Network Magazine

  • 5-6 pounds chicken thighs, bone-in, skin-on
  • 1 Tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • Black pepper
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon five-spice powder
  • 3 Tablespoons honey
  • 3 Tablespoons soy sauce
  • 1 Tablespoon minced ginger
  • 1 Tablespoon sesame oil
  • 1 bunch green onions, thinly sliced and white parts separated from green parts
  • 2-3 Tablespoons sesame seeds

While the oven preheats to 350 degrees, have the chicken sitting out to come to room temperature (about 20-30 minutes). Set a wire rack in a baking sheet (lined with foil for easier clean up), and spray the rack and sheet with oil. In a small bowl, stir together the oil, salt, some black pepper, white pepper, coriander, and the five-spice powder. Rub the mixture all over the chicken thighs and place the thighs on the baking rack. Roast for about 45 minutes to 1 hour until the skin is just a bit golden and crisp, but the chicken is not cooked through.

Meanwhile, make the glaze. Stir together the honey, soy sauce, ginger, sesame oil, and white parts of the green onions in a small bowl. Brush the thighs all over with the glaze when the skin is crispy. Then, roast for another 10 minutes. At this time, toast the sesame seeds in a small skillet over medium-low heat until they are lightly brown and smell toasted. After the 10 minutes, brush the chicken thighs with the remaining glaze. Continue roasting until the chicken thigh reaches 165 degrees (while it rests it will reach full temperature).

Place the chicken thighs in a platter or serving dish. Pour off the pan drippings into a bowl and remove excess fat. Brush the drippings over the thighs and let the thighs rest (uncovered) for 15 minutes. Sprinkle with the green parts of the green onions and the toasted sesame seeds. Serve!

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