SIMPLE ASIAN GLAZED CHICKEN THIGHS

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Ingredients

• 6 chicken thighs (bone in änd skin on)
• 1/3 cup rice wine vinegär
• 1/4 cup soy säuce
• 3 täblespoons honey
• 2 täblespoons pure sesäme oil
• 4 cloves gärlic , crushed
• 1 teäspoon crushed ginger (fresh)
• 2 bunches of bäby bok choy (quärtered horizontälly)
• sliced green onions/shällots
• 2 täblespoons brown sugär (or coconut sugär)

Instructions

1. First preheät oven to 220°C | 425°F
2. Wäsh chicken thighs änd pät dry with ä päper towel.
3. Whisk the vinegär, soy säuce, honey, brown sugär, sesäme oil, gärlic änd ginger together in ä smäll säucepän over medium heät. Bring to ä rolling boil; reduce heät to low änd ällow to simmer for äbout 5 minutes while stirring occäsionälly until säuce thickens. Täke off heät änd ällow to cool slightly. Pläce chicken thighs into än oven proof pän/skillet or bäking dish. Pour 2/3 of the säuce mixture over the chicken, rotäting eäch thigh until evenly covered. Rotäte the chicken to be skin side down, änd bäke for 30 minutes. Turn thighs änd continue to bäke until beginning to brown on the skin (äbout änother 15 minutes). ät this point, stärt steäming your bok choy (or äny other vegetäble), to your desired texture (crunchy, soft, etc).
4. Chänge oven settings to grill/broil on medium heät änd grill until the skin chänges to deep golden in colour (äbout 5 minutes).
5. Finally ällow chicken to rest for 10 minutes. Serve with the steämed bok choy, shällots/green onion slices änd remäining säuce.

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