Sometimes chicken thighs get a bad rap, as they’re “dark” meat. I think its assumed that they are high in fat. But they really aren’t, and some fat in your diet is good for you, and studies are starting to prove that a diet too low in fat is not beneficial for us.  Its all about balance. I love asian flavors, so I figured these asian marinated chicken thighs would be a welcomed switch up to plain chicken. The meat on chicken thighs is much more forgiving than chicken breast, and doesn’t have a tendency to dry out as quickly.

This recipe is super easy, as you put all the marinade into a large storage bag or bowl, and let it marinate for however long you have time to let it sit. The chicken is incredibly flavorful, and the sauce in the pan afterwards is perfect to drizzle on asparagus and brown rice.

I served the chicken with roasted asparagus. I simply took a huge bunch of asparagus, cut off the ends and roasted it in the oven with a bit of oil, salt and pepper and a bunch of chopped garlic. I cooked the asparagus for 13 minutes at 400 degrees F. Ahead of time, I also made some short grain brown rice, and the combination went really well with the chicken especially with a bit of the pan drippings over top.

When it comes to a great dish, in my opinion, its all about the sauce. A super yummy, lick the plate sort of sauce.  This recipe will definitely be made on a regular basis. I hope you try it next time you’re making chicken thighs!