Soy-Glazed Chicken Thighs with Asparagus and Scallions
A savory and aromatic dish featuring chicken thighs glazed with a flavorful mixture of soy sauce, honey, and lime juice, served alongside roasted asparagus and scallions. The addition of toasted aniseed brings a subtle licorice note that complements the Asian-inspired flavors.
Ingredients
- •2 teaspoons aniseed
- •4 cloves garlic
- •¼ cup fresh lime juice
- •¼ cup reduced-sodium soy sauce
- •2 tablespoons honey
- •8 pieces chicken thighs
- •1 bunch asparagus
- •2 bunches scallions
- •2 tablespoons vegetable oil
- •to taste Kosher salt and pepper
- •½ cup fresh cilantro
Cooking Instructions
- 1.
Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.
2 min
- 2.
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.
30 min
- 3.
Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down.
5 min
- 4.
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.
40 min
- 5.
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper.
5 min
- 6.
Roast, shaking pan halfway through, until tender, 10-15 minutes (thinner stalks will cook more quickly).
15 min
- 7.
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.
5 min
- 8.
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.
5 min
- 9.
DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.
