Asian Baked Chicken is mouthwatering and so easy. Just a few ingredients from your refrigerator and pantry will make an amazing lunch or dinner.
These one-pan baked Asian chicken thighs are packed with flavor. You can add the marinade in the morning, refrigerate and bake for dinner, making it a great weeknight meal. The marinade becomes rich and sticky as it cooks and seals in a delicious Asian flavor.
Common ingredients for Asian Baked Chicken:
This is an easy Asian sauce that you can use for fish, pork or chicken
- Chicken Thighs with the skin on. Breasts, legs, and wings work as well. Thighs will give you the most tender results, but the breast will be lower in fat.
- Soy Sauce
- Garlic and Ginger
- Dark Brown Sugar – light brown will work fine but dark brown will have a deeper flavor and color
- Hot Chili Paste. I like sambal oelek, but Sriracha or gochujang work great too. Add more if you like it spicier!
- Sesame seeds, for garnish
Making a great Asian marinade sauce
It’s important to let the flavors of the sauce meld together. Everything comes together pretty quickly by heating the sauce to a low boil until the honey and brown sugar are melted. Let it cool for about 5-minutes before pouring over the chicken. The chicken should marinate for at least 2-hours and up to 24-hours.
Cooking chicken thighs
Chicken thighs have more flavor than other parts of the chicken and they are harder to overcook. As a result, they are perfect for this recipe. These thighs will cook at 350F, then finish at 375F.
Cook the chicken, covered with foil, for 30 minutes, skin side down. Next turn the chicken skin side up, uncovered, for another 30 minutes, to caramelize the chicken. Even if you don’t want to eat the skin it’s still best to cook with it on to ensure moist chicken. To be safe chicken should always be cooked to an internal temperature of 165F.
Serving Asian Baked Chicken
Be sure to let the chicken rest for about 5 minutes after cooking to allow the juices to settle back into the meat. Before serving, spoon some additional sauce over the top of the chicken, and sprinkle with sesame seeds.
Other great easy main dishes to try:
- Perfect Pan-Seared Scallops
- Easy Oven Baked Salmon
- Chipotle Roasted Shrimp
- Garlic Shrimp with Roasted Tomatoes
- Skirt Steak with Mustard Sauce
Asian Baked Chicken
- Roasting pan or large baking dish
- 8 Chicken thighs, skin on
- 1 cup honey
- ½ cup soy sauce
- ¼ cup garlic minced, about 12 cloves
- ¼ cup ginger, grated
- 1 Tbsp brown sugar
- 1-2 tsp Sriracha, sambal oelek or gochujang, or any chili paste, to taste
- 1 Tbsp sesame seeds, optional
- Rinse chicken thighs and place in a large baking dish skin side down.
- In a small saucepan combine honey, soy sauce, garlic, ginger, brown sugar, and chili paste. Whisk together and cook over medium heat until the sauce comes to a low boil, and the brown sugar is completely melted. The sauce will start to thicken. Remove from heat and allow the sauce to cool for 5-minutes.
- Pour sauce over chicken, making sure all pieces are well coated.
- Cover with foil and marinate in the refrigerator for at least 2-hours, and up to 24-hours.
- Once marinated, preheat oven to 350°F.
- Place covered baking dish in the oven and bake for 30 minutes. Remover the foil from the pan and turn the chicken skin side up. Increase temperature to 375°F and bake for 15 minutes. Spoon extra juices that are at the bottom of the pan over the chicken thighs and cook for additional 15 minutes, or to an internal temperature of 165°F.
- Remove from oven and let rest for 5 minutes before serving. Sprinkle with sesame seeds, if desired.