Get ready to transform your dinner routine with these mouthwatering oven-baked chicken thighs that will make your taste buds dance! Imagine tender, golden-brown chicken infused with a rich, savory marinade that combines the umami depth of soy sauce, the warmth of garlic, and a hint of sweet honey. This Asian-inspired recipe is so simple yet incredibly delicious, it'll become your new go-to weeknight meal that looks and tastes like it came straight from a restaurant kitchen.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- In a medium mixing bowl, whisk together soy sauce, minced garlic, honey, olive oil, grated ginger, salt, and pepper to create a marinade.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. This helps the marinade adhere better and promotes browning.
- Place chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Let marinate for 15-30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- Remove chicken from marinade and arrange skin-side up on the prepared baking sheet. Ensure thighs are not touching for even cooking.
- Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove from oven and let rest for 5-10 minutes. This allows juices to redistribute, ensuring moist meat.
- Optional: Garnish with chopped green onions or sesame seeds before serving. Serve with steamed rice or roasted vegetables.
Tips
- Always pat chicken thighs dry before marinating to ensure crispy, beautifully browned skin.
- Don't rush the marinating process - letting the chicken sit in the marinade helps develop deeper flavors.
- Use a meat thermometer to guarantee perfectly cooked chicken without drying out the meat.
- For extra caramelization, you can broil the chicken for 2-3 minutes at the end of cooking.
- Let the chicken rest after cooking to keep the meat juicy and prevent moisture loss.
- If you want to make ahead, this marinade works great for overnight marinating in the refrigerator.
- For a low-carb option, serve with cauliflower rice or roasted vegetables instead of traditional rice.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 24g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 120mg
