Sponsored: Asian Glazed Chicken Thighs

chicken-thighs Photo: Truvía®


  • 1/3 cup rice vinegar
  • 5 tablespoons Truvía® Brown Sugar Blend
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons sesame oil
  • 1 teaspoon dry mustard
  • 3 tablespoons garlic, minced
  • 1 tablespoon hot sauce (such as Siracha)
  • 8 bone-in chicken thighs
  • 2 tablespoons green onion, sliced
  • 2 tablespoons toasted sesame seeds


1. Whisk together rice vinegar, Truvía® Brown Sugar Blend, soy sauce, sesame oil, mustard, garlic and hot sauce in medium bowl. Store refrigerated until ready to use. Can be made 3 days ahead and stored in refrigerator.

2. Pour ingredients into zip lock bag or shallow 9x13 baking pan. Add chicken things and turn to coat. Marinate in refrigerator at least 2 hours, up to 8.

3. Preheat oven to 400°F.

4. Drain chicken, reserving marinade. Place chicken on parchment lined baking sheet and bake 30 minutes, until juices run clear and internal temperature reaches 165°F.

5. Pour leftover marinade into saucepan and bring to a boil, then simmer for ten minutes. Transfer to a small bowl for serving.

6. Garnish chicken with green onion and sesame seeds. Serve chicken immediately, passing sauce separately.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 4

Nutritional Information

Calories per serving: 371
Total fat per serving: 21g
Saturated fat per serving: 4.5g
Trans fat per serving: 0g
Cholesterol per serving: 95mg
Sodium per serving: 1020mg
Total carbohydrate per serving: 19g
Dietary fiber per serving: 1g
Sugar per serving: 9g
Erythritol per serving: 6g
Protein per serving: 30g
Vitamin A per serving: 4% DV
Vitamin C per serving: 15% DV
Calcium per serving: 15% DV
Iron per serving: 30% DV

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