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Recipe

Spicy and Sweet Chicken Thighs with Seared Scallion

Servings: 4

Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.

Ingredients

  • 1/3 cup soy sauce
  • 3 Tbs. dark brown sugar
  • 2 Tbs. rice vinegar
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. sambal oelek or other chile sauce
  • 1 2-inch piece fresh ginger, minced
  • 3 large cloves garlic, minced
  • 1-3/4 to 2 lb. boneless, skinless chicken thighs, trimmed of excess fat
  • 12 medium scallions
  • 2 Tbs. vegetable oil

Preparation

  • In a medium bowl or large zip-top bag, combine the soy sauce, sugar, vinegar, sesame oil, sambal oelek, ginger, and garlic. reserve 1/4 cup of the marinade. Add the thighs to the remaining marinade and turn to coat. Let sit at room temperature for a half-hour, turning once, or refrigerate covered for up to 2 hours, turning the thighs occasionally.
  • Cut 11 of the scallions into 1-inch pieces. Thinly slice the remaining scallion on the bias and reserve separately.
  • Heat 1 Tbs. of the vegetable oil in a large skillet over medium-high heat until shimmering. Add the 11 scallions and cook, stirring, until fragrant, about 10 seconds. Add the reserved 1/4 cup marinade to the pan and cook, stirring frequently, until the scallions are slightly charred and the sauce has thickened, about 2-1/2 minutes. Remove from the pan and set aside.
  • Add the remaining 1 Tbs. of vegetable oil to the pan. Add the thighs to the skillet smooth side down without patting them dry. Cook undisturbed, adjusting the heat as necessary, until browned, 6 to 7 minutes. Shake the pan to loosen the thighs, flip, lower the heat to medium, and cook until done (cut into a thigh at the thickest part to check), another 7 to 8 minutes. Return the cooked scallions to the pan and toss. Serve the chicken garnished with the scallion slices.

Reviews

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Reviews

  • TishTish | 04/04/2018

    This dish is fabulous, with lots of excellent flavor that belies how easy it is to make. I can't remember the last time my husband raved so much about a new recipe, asking me to make it again -- and often! The recipe is very simple and I appreciate how you don't have to marinate the chicken thighs for lots of hours. That means you can start the marinading while you make the rest of the meal and then cook the chicken last (and in less than 15 minutes).

    This is a great weeknight meal and if you have chicken thighs in the freezer, as I usually do, you can make the rest of the dish from your pantry. I serve it with basmati rice and a crunchy salad (raw fennel, radishes, thin slices of mini-cucumbers) dressed with a light Asian vinaigrette (fish sauce, lime juice, rice wine vinegar, canola oil). It's already become part of our regular weeknight dinner rotation.

    Thank you, Fine Cooking!

  • Kellygirl01 | 04/03/2018

    Excellent dish! Very easy to make and flavors are wonderful!

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