Fall
Asian (Soy and Citrus) Glazed Chicken Thighs
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6 Reviews
Muttersome
March 13, 2014
CookedGoose, I used ground ginger because that's what I had on hand. I usually keep ginger in the freezer but it had withered. As I mentioned in the recipe there isn't really a "sauce," more of a glaze on the chicken. I think your juice and brown sugar idea for a sauce sounds delicious though, and if you try it I'd love to hear how it turned out.
CookedGoose
March 10, 2014
Made this last night. Meh.
If you have it, fresh ginger would make a big difference in this. My soy-sauce loving family thought it was too much soy flavor, and wanted more sauce with the chicken if the flavor was corrected.
If I were to try this again, I'd add more juice, garlic, olive oil and some brown sugar to the marinade and make more of it, allowing it to cook down. I'd cook the meat separately, and cook the reduced marinade & meat together just before serving, and serve with brown rice and steamed broccoli.
If you have it, fresh ginger would make a big difference in this. My soy-sauce loving family thought it was too much soy flavor, and wanted more sauce with the chicken if the flavor was corrected.
If I were to try this again, I'd add more juice, garlic, olive oil and some brown sugar to the marinade and make more of it, allowing it to cook down. I'd cook the meat separately, and cook the reduced marinade & meat together just before serving, and serve with brown rice and steamed broccoli.
Muttersome
March 13, 2014
Oops, I replied to your comment above instead of clicking the arrow. Fresh ginger would definitely help the flavors pop.
ankit
March 2, 2014
I tried out the recipe, it came out to be spectacular. What really got me was the least amount of preparation for this dish and yet so good taste. Thanks for the recipe
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