Happy Monday, friends. You all have been loving when I share my favorite recipes with you, thank you for the feedback. I get it because I think it’s easy to get stuck in a rut, making the same dishes over and over again or copping out and ordering in because you can’t stand to make the same thing again. So today, I’m back here to help and I’m sharing another one of my favorite recipes. This recipe isn’t just one of my favorites, I’m totally obsessed! My recipe for Asian Sticky Thighs is one I’ve been making for years and it’s a huge hit with my family. I make these chicken thighs once or twice a week (always making more than necessary because they are delicious as leftovers for lunch during the week).

I think sometimes people are scared of chicken thighs and immediately turn to chicken breast when preparing chicken. Chicken thighs are tender, juicy, very easy to cook, never dry out and have more flavor than other type of chicken. Many people think that breast is best but these are the reasons why I love thighs:

1: When cooking and preparing, they are harder to screw up than a whole chicken or breasts!

2: Purchasing chicken thighs is much cheaper than purchasing chicken breasts.

3: They are high in Potassium, B6, Iron and Magnesium.

4: They are high in protein – thighs contain just as much protein as white meat!

5: Eaten without the skin, thighs have a little more saturated fat than all white meat chicken but if you maintain a diet low in saturated fats it will not cause a problem for your blood cholesterol at all.

6: The type of fat in chicken thighs is mostly monounsaturated fat – so it’s actually good for your cholesterol and therefore good for your heart! It can help reduce the bad (LDL) cholesterol and lower your risk of heart disease and stroke.Keep skin on for cooking, it will keep the chicken juicy but try not to eat the skin – that’s where most of the saturated fat is.

Remember to try to buy free range and organic whenever you can.

I hope this recipe becomes one of your family’s favorites too. If you do make this at home, let me know what you think. I love hearing from all of you!


Janine’s Recipe for Asian Sticky Thighs 


2 1/2 to 3 Ibs. chicken thighs with skin

2 Tablespoons Coconut Aminos

2 Tablespoons Balsamic Vinegar

1 Tablespoon Honey

3 Cloves Garlic – chopped

1 Tablespoon Ginger – chopped

1 Teaspoon Sriracha sauce

1 Teaspoon Sesame Oil


In a medium bowl, whisk the coconut aminos, Balsamic vinegar, honey, chopped garlic, chopped ginger, sriracha and the sesame oil until it’s all blended.

Place the chicken thighs in a large baking tray covered in foil or use a disposable baking pan – skin side down.

Pour the sauce over the chicken and marinate for 2 hours or over night.

Cook at 350 convection oven, uncovered for 25 minutes then turn over the thighs – skin side up for another 25 minutes. The thighs should be golden brown, crispy skin and even a little charred. Baste the thighs a few times while cooking.

Make extra – they get better as leftovers!