Simple Asian Glazed Chicken Thighs

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Vinegar, Rice(80g)
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  Soy Sauce, Low Sodium(60g)
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  Honey(45g)
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  Brown sugar(30g)
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  Sesame Oil, Toasted(30g)
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  Garlic(240g)
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  Ginger, Fresh Root(5g)
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  Bok Choy
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  Green Onion (Scallion)

Instructions

1. 1Wash the chicken thighs and pat dry thoroughly with paper towels.
2. 2Whisk together the rice vinegar, soy sauce, honey, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a rolling boil, then reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
3. 3Place the chicken thighs skin-side down in a large skillet over medium-high heat. Cook for 8–10 minutes until the skin renders and begins to brown, then flip skin-side up. Pour two-thirds of the glaze evenly over the chicken thighs, turning each to coat well.
4. 4Reduce heat to medium and continue cooking for 15–18 minutes, uncovered, until the skin is deep golden brown and the internal temperature reaches 165°F at the thickest part of the thigh without touching bone.
5. 5While the chicken finishes cooking, steam or boil the bok choy in a separate pot over medium-high heat for 4–6 minutes until tender-crisp, then drain well.
6. 6Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Slice or serve whole.
7. 7Divide the chicken, bok choy, and remaining glaze evenly into 6 airtight meal prep containers while the chicken is still warm. Garnish each container with sliced green onions.
8. 8Cool to room temperature before sealing and refrigerating. Reheat in a microwave (2–3 minutes) or stovetop (medium heat, 5 minutes) before serving.