Can I use boneless skinless chicken thighs for this recipe?

Yes, cook the chicken for only 20 to 30 minutes. Even though boneless skinless chicken thighs don't have skin to get crispy, they can still turn out crispy. Use the high broil setting on your oven to broil them for 3 to 8 minutes, or until they are crispy.

Why isn’t my sauce thickening properly?

If your sauce isn’t thickening, it usually just needs a little more time to simmer. The sauce thickens as it reduces, so let it bubble gently uncovered until it becomes glossy and coats the back of a spoon. Also check that your heat isn’t too low—if it’s not simmering, it won’t reduce properly. If needed, you can increase the heat slightly and stir occasionally to prevent sticking.

Sticky Asian Chicken Thighs (Sweet, Savory & Irresistible)

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Author: Ingrid DeHart
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roast
Cuisine: Paleo, Gluten Free, Dairy Free

Ingredients

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6 chicken thighs bone in and skin on (about 3 1/2 pounds)
1/3 cup rice wine vinegar
1/4 cup gluten free tamari or soy sauce
2 Tablespoons maple syrup or honey
2 Tablespoons coconut sugar
2 Tablespoons toasted sesame oil
4 cloves garlic minced or grated
1/2 teaspoon grated ginger fresh
½ teaspoon chili crunch (optional)
4 bunches baby bok choy, ends trimmed, leaves separated
toasted sesame seed and lime wedges for garnish (optional)

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Instructions

Preheat oven to 425°F
Whisk the vinegar, tamari, maple syrup, coconut sugar , sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for 5 minutes while stirring occasionally to develop the flavors. Remove from the heat.
Pat the chicken thighs dry and place them in a snug ovenproof skillet, cast iron pan or baking dish, fitting them close together. Avoid using a sheet pan, as too much space can cause the sauce to burn.
Pour 1/2 of the sauce mixture over the chicken, turn each thigh a few times until evenly covered. Save the remaining sauce.
Turn the chicken to skin side down and roast for 15 minutes.
Flip the thighs to skin side up and continue to roast until beginning to brown on the skin, and the chicken is cooked through, about 20 minutes. If the skin is not brown, change oven settings to broil until the skin is golden and crispy (3-5 minutes). Watch it carefully so it doesn’t burn.
While the chicken is roasting, simmer the remaining sauce for another 5-10 minutes until thick, stirring occasionally.
Allow chicken to rest for 10 minutes. Meanwhile steam the bok choy for 3 – 4 minutes, until the leaves are wilted and the stems are tender-crisp.
Place the steamed bok choy on a platter. Place the chicken thighs on top and drizzle with a little sauce. Serve remaining sauce on the side.
Garnish with toasted sesame seeds and lime wedges.

Equipment

Cast Iron Skillet

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Find it online: https://eatwellenjoylife.com/sticky-asian-chicken-thighs/