Easy Asian Baked Chicken Thighs
These Easy Asian Chicken Thighs are bursting with flavor and incredibly simple to make. Baked in a sweet and sour honey soy sauce, they're perfect for a quick family dinner that everyone will enjoy.
Servings: 4 serves
Ingredients
- 6 boneless chicken thighs skin-on
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
Honey-soy sauce
- 1/4 cup soy sauce use tamari for gluten-free sauce
- 1 lime, juiced
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional) skip for a kid-friendly version
- 2 cloves garlic, minced
- 2 cm fresh ginger, sliced finely grated
- 2 spring onions, sliced
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Make the Sauce: In a small bowl, whisk together the honey, soy sauce, lime juice, minced garlic, sliced ginger, and chili flakes if using. Set aside.
- Fry the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and season with salt, garlic powder, and white pepper. Cook for 3-4 minutes per side, or until golden brown.
- Add the sauce: Add green onions and drizzle the reserved honey soy sauce over the chicken. Mix.
- Bake: Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10 minutes. Flip the chicken thighs over and bake for another 5 minutes or until cooked through and the sauce is slightly thickened.
Notes
To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) for safe consumption.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days or freeze it in a freezer-safe container for up to 3 months for a quick meal.
Nutrition
