If you crave Chinese takeout as much as We do, whip up these quick and delicious sesame chicken thighs.
The deep, nutty flavor of sesame oil tempers the sweetness of the maple syrup in this sweet and savory dish. You can serve these with a steamed and buttered vegetable like broccoli and Cauliflower “Rice” for a filling meal.
- 4 bone-in, skin-on chicken thighs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoon sugar-free maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon red wine vinegar
- ½ teaspoon crushed red peppers flakes
Preparing:5 min Cooking:20 min
- Season the chicken with the salt and pepper. Set aside.
- In a bowl large enough to hold the chicken, combine the soy sauce, maple syrup, sesame oil, garlic, vinegar, and red pepper flakes. Reserve about one-quarter of the sauce.
- Add the chicken thighs to the bowl, skin-side up. Submerge in the soy sauce. Refrigerate to marinate for at least 15 minutes.
- Preheat the oven to broil.
- Remove the chicken from the refrigerator. Place the thighs skin-side down in the baking dish.
- Place the dish in the preheated oven, about six inches from the broiler. Broil for 5 to 6 minutes with the oven door slightly ajar. Turn the chicken skin-side up. Broil for about 2 minutes more.
- Turn the chicken again so it is now skin-side down. Move the baking dish to the bottom rack of the oven. Close the oven door and broil for another 6 to 8 minutes.
- Turn the chicken again to skin-side up. Baste with the reserved sauce.
- Close the oven door and broil for 2 minutes more.
- Remove the chicken from the oven. With a meat thermometer, check the internal temperature. It should reach at least 165°F.
- Cool the chicken for 5 minutes before serving.
Add optional sesame seeds for a presentation to rival your local takeout joint.
Nutrition Facts (per serving of 3:1)
Total Fat 26G
Total Carbohydrate 2.2G