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Asian Glazed Chicken Thighs

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Makes: 4 servings adjust
Flavorful and juicy, chicken thighs can be a thrifty alternative to breast meat. This is an East meets West delight!



  • 8 Chicken Thighs

Step 1

The day before serving, rinse the chicken and pat dry. Place in a bowl.


  • 14 teaspoon Crushed Red Pepper Flakes
  • 1 tablespoon Garlic
  • 1 tablespoon Fresh Ginger, minced
  • 2 tablespoons Sesame Oil
  • 3 tablespoons Soy Sauce
  • 14 cup Honey
  • 34 cup Refrigerated Orange Juice
  • 2 Orange Zest

Step 2

Combine these ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.

Step 3

Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350 degrees. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.

Step 4

Bake the chicken until it's golden brown and cooked through, basting frequently about 45 minutes.


  • 8 ounces Rice Noodles

Step 5

In a large pot, bring water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain and rinse under warm water, and drain again.


  • 4 Scallions, thinly sliced

Step 6

Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.
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