This Asian Glazed Chicken is one of my favorite main dishes in the winter, that is, when I am not eating soup. I do a lot of grilling in the summer, and interestingly, one of my favorite summer meals is an Asian grilled chicken. I see a theme here; I guess I like a lot of Asian flavors. If you like Asian flavors, you will probably love this chicken too.
This recipe comes from Skinnytaste.com, a website that focuses on healthy recipes, specifically Weight Watchers friendly. Almost everything I have tried from this site has been really good and has not tasted like a sad alternative to “normal” food. It IS normal food that tastes great and also happens to be lower in calories, fat, and sugar.
Asian Glazed Chicken is definitely a winning recipe. I get to use my favorite cut of chicken, dirty only one pan, and have a fabulous tasting meal that doesn’t take a long time to make. The only thing that might make it better is if my oldest daughter suddenly decided to stop hating chicken. : |
Asian Glazed Skillet Chicken
- 7-8 bone-in chicken thighs, drumsticks, or a combination of the two with the skin removed
- olive oil spray
- 1 cup water
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 1 tablespoon Sriracha hot sauce (more or less to taste)
- 4 teaspoons sugar
- 1-2 teaspoons (or 3 cloves) minced or crushed garlic
- 1 teaspoon fresh grated ginger
- 2 tablespoons chives or green onions, chopped
- 1 teaspoon sesame seeds
- In a two-cup measuring cup, meausre 1 cup water, 1/2 cup balsamic vinegar, and 1/2 cup soy sauce. Add hot sauce, sugar, garlic, and ginger and stir to combine. Set aside.
- In a large heavy skillet sprayed with olive oil spray, lightly brown chicken on high for 3-4 minutes on each side.
- Add water mixture to chicken and cook on high until it comes to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove cover and bring heat back up to high, allowing sauce to reduce down until it becomes a thick glaze, turning chicken occasionally. This may take 8-10 minutes or more depending on your pan, oven, and environment. (Mine usually takes at least 15 minutes.) When the glaze is beginning to thicken, keep a close eye on it because it can turn from lovely glaze to burnt fairly quickly. (Note: If you find that it is taking more than 10 minutes for the glaze to thicken, I suggest removing the chicken to a plate and keeping it warm, so that it doesn’t get overcooked.)
- When the glaze has thickened, transfer the chicken to a platter and pour the glaze over it. Top with chives or green onions and sesame seeds.