Asian Chicken Thighs

3-4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"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."

Original recipe yields 3-4 servings
OK
  • FOR SAUCE

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 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 & Variations


No special items needed.

Related

Gerry

Great chicken, not only easy to make but wonderfully flavorful, tender and delicious! I marinated for four hours, baked uncovered at 425 for 25 minutes then covered with foil, for my oven turned down to 350 til done. Served with Basmati rice. Can't wait to serve this to family and friends.

review by:
(27 Nov 2017)