Baked Chicken Thighs (With an Asian Twist)
Juicy, tender, and savory oven baked chicken thighs are a pretty easy dish that you can use to meal prep for later in the week.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken thighs (skin intact and deboned)
- ¼ c soy sauce
- 1 tbsp rice vinegar
- 4 cloves garlic (minced)
- 1 tbsp onion powder
- 1 tsp sesame oil
- ¼ tsp black pepper
- chili powder (optional)
- scallions (thinly sliced optional topping)
- Asian soy sauce glaze (optional)
Instructions
- 1
Debone your chicken thighs and butterfly each piece so it lays evenly flat while keeping the skin intact.
- 2
Take your knife and pierce the chicken thighs about five or six times in about ¼ inch depth per pierce to help the marinade seep through. Transfer the chicken into a container with a lid.
- 3
Combine soy sauce, rice vinegar, minced garlic, onion powder, sesame oil, and black pepper in a small mixing bowl and stir to combine. Pour the marinade over the chicken and use tongs or your hands to make sure each chicken thigh is thoroughly coated.
- 4
Place the lid on top and transfer the marinating chicken in the fridge for at least two hours, turning the chicken over half way through.
- 5
Remove the chicken from the fridge and uncover the last 30 minutes before baking to come to room temperature for even baking.
- 6
Preheat the oven to 400 °F.
- 7
Transfer the chicken to a baking dish and place it on the middle rack of the oven.
- 8
Bake for about 20 minutes and check the internal temperature. Continue to cook until it reaches 155 °F and the skin is golden brown. This takes about 25-30 minutes in my oven. The chicken will typically reach 165 °F as it’s resting on the counter, but if you want to cook it to FDA standards, then pull the chicken at 165 °F.
- 9
Make the glaze while baking chicken.
- 10
Transfer the chicken onto a clean surface and let rest for 5-10 minutes then serve.