Soy-Glazed Chicken Thighs with Asparagus and Scallions
Soy-Glazed Chicken Thighs with Asparagus and Scallions is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes.
Let cool; finely chop.
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl.
Add chicken and toss to coat.
Let sit at least 30 minutes.
Preheat oven to 450°.
Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down.
Roast until fat begins to render, 15–20 minutes.
Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper.
Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly).
Transfer chicken to a platter.
Pour any pan juices into a glass measuring cup.
Let sit a few minutes, then spoon off fat from surface.
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.
DO AHEAD: Chicken can be marinated 1 day ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
