Asian Glazed Chicken Thighs

 Ingredients:

1/2 container rice vinegar
5 tablespoons nectar
1/3 container soy sauce, (for example, Silver Swan®)
1/4 container Asian (toasted) sesame oil
3 tablespoons Asian bean stew garlic sauce
3 tablespoons minced garlic salt to taste
8 skinless, boneless chicken thighs
1 tablespoon cleaved green onion (discretionary)


Recipe:

Whisk the vinegar, nectar, soy sauce, toasted sesame oil, bean stew garlic sauce, garlic, and salt in a bowl until smooth. Empty a large portion of the marinade into an extensive plastic zipper sack; hold the other portion of the sauce. Place the chicken thighs into the sack containing marinade, crush all the ventilate of the pack, and seal. Shake a couple of times to coat chicken; refrigerate for 60 minutes, turning sack a few times.

Preheat stove to 425 degrees F (220 degrees C).

Pour the other portion of the marinade into a pot over medium warmth, heat to the point of boiling, and cook for 3 to 5 minutes, blending regularly, to thicken sauce. Expel the chicken from the pack; dispose of utilized marinade. Place chicken thighs into a 9x13-inch preparing dish, and brush with 1/3 of the thickened marinade from the pot.

Heat 30 minutes, seasoning once again following 10 minutes; a moment read thermometer embedded into a chicken thigh should read 165 degrees F (75 degrees C). Let remain for 5 or 10 minutes; then, heat remaining marinade back to the point of boiling for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.