ASIAN GLAZED CHICKEN RECIPES

Steps:

• Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
• Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
• Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
• Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.

Steps:

• In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
• Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
• Reserve the remaining sauce for later.
• Preheat the air fryer to 400F.
• Remove the chicken from the marinade and transfer to the air fryer basket.
• Cook in batches 14 minutes, turning halfway until cooked through in the center.
• Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
• To serve, drizzle the sauce over the chicken and top with scallions.