Asian Baked Chicken
Asian Baked Chicken is mouthwatering, easy to prepare and requires just a few common ingredients.
Prep Time15 minutes mins
Cook Time1 hour hr
Marinating Time2 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Dinner, Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 584kcal
- 8 Boneless 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 12-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. Check temperature. Chicken is cooked at 165°F.Increase temperature to 375°F and bake for additional 5-15 minutes. Spoon extra juices that are at the bottom of the pan over the chicken thighs and cook to an internal temperature of 165°F. Remove from oven and let rest for 5 minutes before serving. Sprinkle with sesame seeds, if desired.
Calories: 584kcal | Carbohydrates: 79g | Protein: 48g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1854mg | Potassium: 733mg | Fiber: 1g | Sugar: 73g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg