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Asian Baked Boneless Chicken Thighs
4.5 from 270 votes

Asian Baked Boneless Chicken Thighs

Asian Baked Boneless Chicken Thighs are marinated with a mix of avocado and sesame oils, fish sauce, garlic, maple syrup, coconut aminos, and rice vinegar, with optional sriracha for heat. The chicken is marinated for at least 20 minutes, then baked at a high temperature to develop a caramelized glaze. This recipe balances sweet, savory, and tangy flavors while keeping the chicken moist and tender with a slightly sticky finish.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 8 Servings
Calories: 285 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined.
  2. 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.
  3. Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours).
  4. 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.
  5. 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.
  6. 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

Serving 1Thigh Calories 285kcal (14%) Carbohydrates 5g (2%) Protein 30g (60%) Fat 15g (23%) Sugar 2g (4%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 285

% 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.