Asian Baked Boneless Chicken Thighs
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
8 Servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
Asian
Asian Baked Boneless Chicken Thighs
Description
Asian Baked Boneless Chicken Thighs features skinless, boneless thighs marinated in a blend incorporating sesame oil, fish sauce, maple syrup, coconut aminos, and rice vinegar. The marinade imparts savory depth and subtle sweetness, while garlic adds pungency and sriracha brings optional spice. After sufficient marinade time, baking at 425°F caramelizes the sugars and crisps the surface, creating a glossy, sticky coating.
The texture combines tender, juicy meat with a lightly glazed exterior. The strong marinade flavors penetrate the chicken, making it suitable as a main dish paired with rice or steamed vegetables. Baking on a higher rack ensures even cooking and browning without drying out the meat.
Using a thermometer to achieve an internal temperature of 180°F is recommended to prevent undercooking or overcooking. Coconut aminos can be substituted with soy sauce or liquid aminos according to preference.
Ingredients
- 2.5 to 3 lbs chicken thigh 8 thighs, boneless, skinless
- 2 Tbsp avocado oil
- 2 tsp sesame oil
- 1 Tbsp fish sauce
- 5 cloves garlic minced
- 2 Tbsp pure maple syrup
- ¼ cup coconut aminos
- 2 tsp sriracha optional
- 3 Tbsp rice vinegar
- ¼ tsp salt to taste, sea salt
Instructions
- Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined.
- Place chicken thighs in a zip lock bag or a small container along with the marinade, seal it, and slosh it around until the chicken is coated in marinade.
- Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours).
- When you’re ready to bake the chicken, preheat the oven to 425 degrees F. Transfer the chicken thighs, including the marinade to a large casserole dish. Bake the chicken thighs on one of the rack that’s close to the heat element (I do 3rd rack from the top) for 20-30 minutes, or until it is fully cooked and reaches an internal temperature of 180 degrees Fahrenheit. The best way to make sure the chicken is fully cooked, and to avoid over cooking it, use a meat thermometer to test the internal temperature of the chicken.
- If you’d like the chicken to have the glazed, caramelized effect, remove the chicken from the oven then baste it using the drippings in the pan with a spoon (or baster if you have one). Place the chicken back in the oven and change it to the High Broil setting. Broil for 6 to 8 minutes, or until the chicken is deeply golden-brown. If you're using bone-in thighs, the cooking time will be slightly longer in order to get crispy skin.
- Serve the baked chicken thighs with your favorite side dishes, and enjoy! Store any leftover chicken in an airtight container in the refrigerator for up to 5 days.
Notes
- You may replace coconut aminos with liquid aminos or soy sauce for similar flavor.
- Marinating longer (up to 24 hours) improves flavor penetration.
- Use a meat thermometer for accurate doneness to keep chicken juicy.
- Bake the chicken on an upper oven rack for better caramelization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1Thigh | |
| Calories | 285kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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