Asian-Glazed Chicken Thighs

Ingredients for Asian-Glazed Chicken Thighs

• 8 chicken thighs

• Finely grated zest of 2 oranges

• 180ml fresh orange juice

• 60ml honey

• 45ml soy sauce

• 2 tablespoons toasted sesame oil

• 1 tablespoon minced fresh ginger

• 1 tablespoon garlic

• 1/4 teaspoons crushed red pepper flakes

• 230g rice noodles

• 4 spring onions, thinly sliced, for garnish

How to make Asian-Glazed Chicken Thighs

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

2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.

3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 177°C. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.

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

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.