Baked chicken thighs in Asian sauce is the easiest and most flavorful chicken dinner. It really is as simple as mixing ingredients for the sauce, pouring it over the chicken, and baking all together. There is so much flavor in this Asian sauce, this will be your favorite week day and weekend meal.
I am a huge fan of chicken thighs because it’s easy to pop in the oven and cook and the meat is always juicy and flavorful. If you like it as well, check out my other recipes like Balsamic Chicken Thighs and Potatoes and Sesame Chicken Thighs.
BAKED CHICKEN THIGHS
This chicken dinned has become my family’s favorite from the first bite! It all started when we got home late and tired and all I had were chicken thighs defrosted in my fridge. So in attempt to make us “anything” to eat, I grabbed a few ingredients I had and whipped up a quick Asian sauce.
This baked chicken turned out so good, we were licking out the baking dish and practically drinking the sauce. I’m sure that you and your family will love this chicken just as much. You will especially enjoy how easy it is to make.
This Asian chicken recipe is perfect over something that can soak up the sauce like rice, quinoa, farro, broccoli, cauliflower, and even salad greens. Other vegetables would also be a good addition like crunchy green beans, zucchini, broccoli, carrots, mushrooms, and many more.
IS THIS CHICKEN DISH GLUTEN FREE?
It absolutely can be gluten free. The two ingredients here that generally contain gluten is soy sauce and hoisin sauce. Make sure to get gluten free soy sauce and gluten free hoisin sauce and the dish will be gluten free!
HOW TO COOK IT
This recipe can’t get much easier!
Preheat the oven to 425° and lightly grease a 9×13 baking dish. While oven is preheating, place chicken thighs skin side up in the baking dish and whisk together all ingredients for the sauce.
Pour the sauce all over the chicken and bake for 20 minutes. Flip each chicken thigh and bake another 20 minutes. Flip the chicken again and bake 5-10 more minutes skin side up, until it’s baked through. (Internal temperature of the chicken should reach 165°.)
CAN I USE DIFFERENT CUT OF CHICKEN?
Absolutely! This recipe is great for any type of chicken: bone-in or boneless.
If you’re using chicken drumsticks, bake time and instructions would be the same.
For chicken leg quarters, bake time would be a a few minutes longer so make sure to check internal temperature with an instant read meat thermometer.
Boneless chicken breast will take much less time, of course. Bake chicken breast for 15-20 minutes total time, flipping half way through. Time to cook chicken breast will range according to the size and thickness of the breasts so judge by the biggest one.
STORING AND REHEATING INSTRUCTIONS
Store any leftovers in an air-tight food storage container, in the refrigerator. When properly stored, cooked chicken should last 3-4 days.
To reheat these chicken thighs, you can use a microwave. Reheat it covered either with a microwave-safe lid or another plate and heat it just until hot throughout.
MORE CHICKEN RECIPES YOU MIGHT LIKE:
When you’re in a mood for bone-in baked chicken, try some spicy Chipotle Pepper Chicken Thighs or light but flavorful Tomato and Mushroom Roasted Chicken Thighs. Although, even simple Baked Chicken Drumsticks will not disappoint.
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Asian Baked Chicken Thighs
- 3 lbs bone-in chicken thighs (about 8 pieces)
- 1/3 cup low sodium soy sauce can also use gluten free soy sauce
- 2 tbsp Hoisin sauce
- 2 tbsp canola oil
- 1 lime - juice only
- 1/4 cup honey
- 2 tsp chili paste
- 4 garlic cloves pressed
- diced scallions
- sesame seeds
- Preheat the oven to 425° and lightly grease a 9x13 baking dish.
- Place chicken thighs skin side up in the baking dish, leaving a little room in between each one.
- Whisk all ingredients for the sauce in a small mixing bowl and pour it all over the chicken. Move the chicken around a little to get sauce underneath.
- Bake for 20 minutes and flip each chicken thigh. Bake another 20 minutes and flip them back over. Bake 5-10 more minutes skin side up, until it’s baked through. (Internal temperature of the chicken should reach 165°.)
- Garnish with some diced scallions and sesame seeds if you wish.