Baked Chicken Thighs (With an Asian Twist)
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 35 mins
-
Servings
4
-
Calories
5257 kcal
-
Course
Main Course, Lunch, Dinner
Baked Chicken Thighs (With an Asian Twist)
Report
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.
Share:
Ingredients
- 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
- soy sauce glaze optional, Asian style
Instructions
- Debone your chicken thighs and butterfly each piece so it lays evenly flat while keeping the skin intact.
- 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.
- 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.
- 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.
- Remove the chicken from the fridge and uncover the last 30 minutes before baking to come to room temperature for even baking.
- Preheat the oven to 400 °F.
- Transfer the chicken to a baking dish and place it on the middle rack of the oven.
- 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.
- Make the glaze while baking chicken.
- Transfer the chicken onto a clean surface and let rest for 5-10 minutes then serve.
Equipments used:
Nutrition Information
Show Details
Calories
525.7kcal
(26%)
Carbohydrates
3.83g
(1%)
Protein
38.74g
(77%)
Fat
38.72g
(60%)
Saturated Fat
10.31g
(52%)
Polyunsaturated Fat
8.26g
(49%)
Monounsaturated Fat
16.03g
(80%)
Trans Fat
0.19g
(10%)
Cholesterol
222.26mg
(74%)
Sodium
986.5mg
(41%)
Potassium
526.68mg
(11%)
Fiber
0.47g
(2%)
Sugar
0.4g
(1%)
Vitamin A
177.86IU
(4%)
Vitamin C
1.34mg
(1%)
Calcium
33.99mg
(3%)
Iron
1.99mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 5257 kcal
% Daily Value*
| Calories | 525.7kcal | 26% |
| Carbohydrates | 3.83g | 1% |
| Protein | 38.74g | 77% |
| Fat | 38.72g | 60% |
| Saturated Fat | 10.31g | 52% |
| Polyunsaturated Fat | 8.26g | 49% |
| Monounsaturated Fat | 16.03g | 80% |
| Trans Fat | 0.19g | 10% |
| Cholesterol | 222.26mg | 74% |
| Sodium | 986.5mg | 41% |
| Potassium | 526.68mg | 11% |
| Fiber | 0.47g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 177.86IU | 4% |
| Vitamin C | 1.34mg | 1% |
| Calcium | 33.99mg | 3% |
| Iron | 1.99mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
