Soy Balsamic Chicken Thighs with Asparagus

by Beyond Kimchee.

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Name: Soy Balsamic Chicken Thighs with Asparagus
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3
Cuisine: Korean
Ingredients: 6 whole chicken thighs; 3 tablespoons Balsamic Vinegar; 4 tablespoons Soy sauce; 2 tablespoons Fresh garlic, peeled finely minced; 3 tablespoons Fresh parsley finely minced; 1/4 teaspoon Freshly ground pepper; 4 tablespoons Unsalted butter melted; 9 spears Asparagus trimmed

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INGREDIENTS

6 whole chicken thighs
3 tablespoons Balsamic Vinegar
4 tablespoons Soy sauce
2 tablespoons Fresh garlic, peeled ; finely minced
3 tablespoons Fresh parsley ; finely minced
1/4 teaspoon Freshly ground pepper
4 tablespoons Unsalted butter ; melted
9 spears Asparagus ; trimmed

INSTRUCTIONS

1. Mix all ingredients except chicken and asparagus and place in ziplock bag with chicken. Massage marinade into chicken and place in refrigerator for a minimum of four hours. Overnight is even better.

2. Preheat oven to 400°F. Place chicken thighs and the marinade in a broiler-proof glass baking dish. Bake for 30 minutes or until the chicken is fully cooked.

3. Take the chicken out of the oven. Switch the oven setting from baking to broiling.

4. Turn the chicken over and scatter the asparagus and coat with the sauce on the pan. Place the pan on the top rack in the oven, about 4-5? from the heating source, and broil the chicken and the asparagus for 6-10 minutes until the glaze is set. Turn your chicken to the other side during the broiling. Watch carefully not to burn.

5. Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!

NOTES

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Soy Balsamic Chicken Thighs with Asparagus

6 whole chicken thighs
3 tablespoons Balsamic Vinegar
4 tablespoons Soy sauce
2 tablespoons Fresh garlic, peeled finely minced
3 tablespoons Fresh parsley finely minced
1/4 teaspoon Freshly ground pepper
4 tablespoons Unsalted butter melted
9 spears Asparagus trimmed

1.    Mix all ingredients except chicken and asparagus and place in ziplock bag with chicken.  Massage marinade into chicken and place in refrigerator for a minimum of four hours.  Overnight is even better.

2.	Preheat oven to 400°F. Place chicken thighs and the marinade in a broiler-proof glass baking dish. Bake for 30 minutes or until the chicken is fully cooked.

3.	Take the chicken out of the oven. Switch the oven setting from baking to broiling.

4.	Turn the chicken over and scatter the asparagus and coat with the sauce on the pan. Place the pan on the top rack in the oven, about 4-5? from the heating source, and broil the chicken and the asparagus for 6-10 minutes until the glaze is set. Turn your chicken to the other side during the broiling. Watch carefully not to burn.

5.	Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!

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Nutrition

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Serving Size: 1 Serving (624g)
Recipe Makes: 3 Servings

Calories: 747
Calories from Fat: 399 (53%)

Amt Per Serving		% DV

	Total Fat 44.3g	59 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 7.1g
Cholesterol 198.6mg		61 %
Sodium 19097.3mg		659 %
Potassium 1297.2mg		34 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 28.6g
Protein 55.6g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 747

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