Baked Chicken Thighs (With an Asian Twist)

Ingrédients

• 2 lbs chicken thighs (skin intact and deboned)
• 1/4 c soy sauce
• 1 tbsp rice vinegar
• 4 cloves garlic (minced)
• 1 tbsp onion powder
• 1 tsp sesame oil
• 1/4 tsp black pepper
• chili powder (optional)
• scallions (thinly sliced optional topping)
• Asian soy sauce glaze (optional)

Préparation

1. 1

   Debone your chicken thighs and butterfly each piece so it lays evenly flat while keeping the skin intact.

2. 2

   Take your knife and pierce the chicken thighs about five or six times in about ¼ inch depth per pierce to help the marinade seep through. Transfer the chicken into a container with a lid.

3. 3

   Combine soy sauce, rice vinegar, minced garlic, onion powder, sesame oil, and black pepper in a small mixing bowl and stir to combine. Pour the marinade over the chicken and use tongs or your hands to make sure each chicken thigh is thoroughly coated.

4. 4

   Place the lid on top and transfer the marinating chicken in the fridge for at least two hours, turning the chicken over half way through.

5. 5

   Remove the chicken from the fridge and uncover the last 30 minutes before baking to come to room temperature for even baking.

6. 6

   Preheat the oven to 400 °F.

7. 7

   Transfer the chicken to a baking dish and place it on the middle rack of the oven.

8. 8

   Bake for about 20 minutes and check the internal temperature. Continue to cook until it reaches 155 °F and the skin is golden brown. This takes about 25-30 minutes in my oven. The chicken will typically reach 165 °F as it’s resting on the counter, but if you want to cook it to FDA standards, then pull the chicken at 165 °F.

9. 9

   Make the glaze while baking chicken.

10. 10

    Transfer the chicken onto a clean surface and let rest for 5-10 minutes then serve.