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Baked Asian Chicken Thighs

  • Author: Meagan


I’m sure these would also be brilliant on the barbecue, but on a rack in your oven really couldn’t be simpler, and this is probably some of the juiciest chicken we’ve ever had!  Borrowed from Nom Nom Paleo – bake the chicken skin side down and definitely leave the rack to soak while you enjoy your (weeknight!) dinner!



6 scallions (or green onions, or a small onion), chopped AND 2 cloves of garlic

1/2 t. ground ginger

3 T. EACH rice wine vinegar AND avocado oil

2 T. honey AND 1/2 t. sesame oil

1 T. EACH soy sauce AND fish sauce

2 t. kosher salt AND 1/2 t. freshly ground pepper

3 lbs. bone-in, skin-on chicken thighs


Toss everything but the chicken into your high-speed blender or food processor and pulse until smooth.  Put the chicken in a large bowl (or in a bag inside a bowl) and cover with the marinade.  Toss well to coat, cover and refrigerate for as long as you have -a couple of hours or up to 2 days in the fridge is recommended, but apparently these thighs also work well with a quick toss in the marinade.

When you’re ready to cook the chicken, preheat the oven to 425, line a large baking sheet with foil and place a wire baking rack on top.  Arrange the chicken skin-side down on the rack in a single layer (discard the marinade) and bake for about 40 minutes.  If you’d like to attempt to flip the chicken skin-side up partway through, you’re welcome to, but I just left mine (sacrificing any hope of crispy skin), because that’s just the kind of night it was.  Bake until the internal temperature of the largest thigh is 165.

Serve immediately any way you wish – we enjoyed ours a somewhat traditional way with a large side of vegetable fried rice.



From Meagan's Kitchen

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