Ingredients

The following ingredients have 10 Servings
  • 2 pounds boneless skinless chicken thighs, (trimmed)
  • 1/4 cup honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons neutral oil ((like vegetable or canola))
  • 1 tablespoon oyster sauce
  • 1 tablespoon Asian sweet chili sauce ((I use Mae Ploy))
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine
  • 1 teaspoons Asian chili sauce ((like Sambal Oelek))
  • 1 tsp EACH garlic powder, ground ginger
  • 1/2 tsp EACH onion powder, paprika

Instruction

  • Whisk all of the marinade/glaze ingredients together in a large freezer bag or shallow dish (whatever you are going to marinate the chicken in). Remove 1/4 cup to use later as the Glaze. Add the chicken thighs to the remaining marinade in the bag/bowl and turn to coat. Seal/cover and refrigerate for 2 hours, up to overnight.
  • When ready to cook, remove the chicken from the fridge and let rest at room temperature for 20-30 minutes.