Asian Glazed Chicken Thighs

I should have listened to that little voice that kept telling me to stay home today.

Like when I was kept up most of the night by my neighbor's car alarm.

Or when I woke up to no electricity.

Or when I had to pry my kids out of their bed with a crowbar, bribes of a million dollars, and threats of never seeing the light of day again.

Maybe after those things I should know better then to take my freshly numbed and drilled son to Burger King, where he will inevitably chew his lips to bits, cry for days when his tomato falls out of his burger, and bite a chunk out of his friend's shoulder.

After said day I should have just expected that my totally innocent looking toilet was planning to completely flood the bathroom.

Thank goodness for reruns of Glee and lemon bars.

And thank goodness for recipes like this to save you after rough days. You can still end your day triumphantly with flavorful aromatic chicken thighs. Just marinate, bake, baste and enjoy.

Now let's all take a deep breath.

Asian Glazed Chicken Thighs
Cooking Light March 2011

Ingredients

1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned (we used boneless)
Cooking spray
1/2 teaspoon salt

Directions

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Per Serving: 306 cal, 15g fat, 27 prot, 12g carb

What do you do to recover from a tough day?