Recipe Share: Asian Glazed Chicken Thighs

This comes out very very tender and delicious.  We love it.  It does require a tiny bit of tending, but very worth it.  I've even made it with 12 thighs and the sauce was sufficient.

Asian Glazed Chicken Thighs

8 medium chicken thighs, skin removed
Pam spray oil
1 cup water
1/2 to 1 tbsp Sriracha hot sauce (adjust as desired for heat)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp splenda
3 cloves garlic (minced)
1 tsp ground ginger
2 tbsp chives or scallions, chopped
1 tsp sesame seeds (can omit if desired)

In a large heavy saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, splenda, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

I use 1/2 Tbspn of the hot sauce as my DD has a tender mouth for spicy foods.  It was plenty spicy for the rest of us and wasn't too spicy for her.

CalorieCount.about.com recipe analyzer gives this information for 8 servings, figuring that 1 thigh is usually a bandster serving (don't know what serving sizes other WLS eat):

Serving Size 112 g  (3.95 ounces)
Amount Per Serving
Calories
105
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
950mg
40%
Total Carbohydrates
4.1g
1%
Sugars
2.5g
Protein
13.8g
Vitamin A 1%     •     Vitamin C 1%
Calcium 2%     •     Iron 6%
Nutrition Grade B+
* Based on a 2000 calorie diet
Nutritional Analysis
Good points

    * High in niacin
    * High in selenium

Bad points

    * High in cholesterol
    * Very high in sodium

Original recipe from here:

http://www.recipesecrets.net/forums/your-favorite-recipes/39 775-asian-glazed-drumsticks.html

WOW! Lisa,

I love Asian chicken and this looks great.

I find that thighs are the best I can keep them moist and don't usually have a problem with them. I was thinking about using thighs in you greek chicken too?

Keep 'em coming please!

Yvonne

Opps! The greek chicken was the other Lisa!

No problemo. 

I made her greek chicken last night, had it today.  Nice & tender.  

It looks great! How much agave? I didn't see it listed as an ingredient, but you mentioned to add it.

Thank you for posting. I can't wait to try it.

Diana


PS Never mind. I followed your link to the original and it's 4 tsp of agave.

My bad.  I changed the agave to splenda in the ingredient list, but forgot to make the change in the instructions.  THANKS for catching that.  You don't need both.. LOL.. unless you like really sweet things.  :)