Asian Chicken Thighs
Recipe: #28379
October 05, 2017
Categories: Chicken, Sunday Dinner, Oven Roast Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"Easy and kids love this chicken. You can bake it right away or marinate the chicken in the sauce for up to 24 hours before you bake it."
Ingredients
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- FOR SAUCE
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Nutritional
- Serving Size: 1 (297.1 g)
- Calories 721.1
- Total Fat - 48.3 g
- Saturated Fat - 11.6 g
- Cholesterol - 222.3 mg
- Sodium - 1404.7 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 0.3 g
- Sugars - 30.9 g
- Protein - 38.5 g
- Calcium - 32 mg
- Iron - 1.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees. Line a 11x7 inch pan with a double layer of aluminum foil, then spray the foil with cooking spray.
Step 2
Heat some oil in a skillet. Season the chicken with salt and pepper. Brown in skillet for a few minutes. Transfer the browned chicken pieces to the pan.
Step 3
Whisk together all the sauce ingredients. Place the chicken thighs in the pan and pour the sauce on top of it. Turning over the chicken pieces to make sure you coat all the chicken completely with sauce. Now you can bake the chicken or refrigerate it to marinate for up to 24 hours. If your marinating the chicken remove from the refrigerater 1 hour before baking it.
Step 4
Bake uncovered for 40 minutes, keeping an eye on the chicken so that it won’t burn on the surface. If they’re browning too quickly, cover them with foil.
Step 5
When the chicken is done, remove from oven and let sit for 5 minutes before serving.
Step 6
Serve with cooked rice.
Tips
No special items needed.