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Asian BBQ Chicken Thighs with Asparagus Pepper Sauté ~ An Asian style BBQ sauce brushed on roasted chicken thighs served with a quick vegetable sauté of peppers and asparagus over rice ~ The Complete Savorist by Michelle De La Cerda

Asian BBQ Chicken Thighs with Asparagus Pepper Sauté

Course: Dinner
Cuisine: Asian
Keyword: Asian, Asparagus, bbq, Chicken, Vegetables
Servings: 6

An Asian style BBQ sauce brushed on roasted chicken thighs served with a quick vegetable sauté of peppers and asparagus over rice.

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Ingredients

  • 6-9 Chicken Thighs; bone-in/skin-on

Marinade/Basting Sauce

  • 3/4 cup oyster sauce
  • 1 1/4 tsp fresh lemon juice
  • 1/8 tsp black pepper
  • 1/2 tsp garlic chili paste; +/- to taste
  • 1 tsp soy sauce
  • 3 cloves garlic; minced/grated

Vegetables

  • 2 tbsp Extra virgin olive oil
  • 1 lb asparagus; trimmed
  • 2 large bell peppers; sliced or julienned
  • 1/2 medium large onion; sliced or julienned
  • 2 cloves garlic; minced/grated

Stir-Fry Sauce

  • 2 tsp soy sauce
  • 1/2 tsp Sriracha
  • Pinch Chinese 5 Spice
  • 1/4 tsp dried ground ginger
  • 1 tsp honey wine vinegar OR: Use an additional ⅛ tsp honey and a 1 tsp of either white wine vinegar, plain white vinegar or fresh lemon juice.
  • 3 tsp honey
  • 1/8 tsp Black pepper; +/- to taste
  • 2 tbsp chicken broth
  • Cooked Jasmine Rice Optional

Instructions

Marinating

  1. In a bowl mix all the ingredients for the chicken marinade until well combined.

  2. Pull the skin back on the thighs and brush or rub a small amount of the marinade onto the flesh of the chicken, replace the skin. 

  3. Add the chicken to a large (2 gallon) zip-close bag with 4-5 tablespoons of the marinade to the bag, seal, and shake until the chicken is well coated.

  4. Reserve the of the marinade for basting. 

  5. Refrigerate and allow the chicken to marinade for one hour to over night (the longer the better).

Oven-Roasting

  1. Pre-heat the oven to 350ºF.

  2. Using a raced baking sheet, place the thighs on the rack.  

  3. Brush the thighs with the marinade.

  4. Bake for 30-45 minutes, depending on the size of the thighs. 

  5. While cooking, baste the chicken with the marinade every 10 minutes or so.  

  6. Remove Chicken from the oven when an instant-read thermometer reads 150ºF. (They will continue to cook while resting, getting to 165ºF.)

Stir-Fry Veggies and Sauce

  1. Prep the veggies; remove the woody stems from the asparagus, slice the onions and peppers.

  2. In another bowl, add the ingredients for the sauce and mix well. Set aside.

  3. In a large sauté pan, heat the olive oil over medium high heat.

  4. Add the onions and the peppers. Sauté for about 2 minutes.

  5. Add the garlic and the asparagus and cook for an additional 2 minutes. 

  6. Pour the sauce over the veggies and mix well.

  7. Allow to cook for another 2-3 minutes or until the veggies are at the desired consistency. 

  8. Plate with cooked Jasmine rice, serve and enjoy.