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asian essentials: saucy baked chicken thighs

Recipe by
Andy Anderson !
Wichita, KS

This is a fairly easy recipe to assemble and bake. As a matter of fact, if you already have the chicken thighs, you probably have the other ingredients on hand. The sauce is the star of this recipe. I usually double the sauce, and the next day drizzle some over rice. It is to-die-for. So, you ready… Let’s get into the kitchen.

yield 3 - 4
prep time 1 Hr 10 Min
cook time 35 Min
method Bake

Ingredients For asian essentials: saucy baked chicken thighs

  • PLAN/PURCHASE
  • THE CHICKEN
  • 4 md
    chicken thighs, boneless, skinless
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • THE SAUCE/MARINADE
  • 1/3 c
    fresh clover honey
  • 1/4 c
    tamari sauce, or liquid aminos
  • 2 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1 Tbsp
    apple-cider vinegar
  • 1 tsp
    toasted sesame oil
  • 1/2 tsp
    ginger powder
  • OPTIONAL ITEMS
  • toasted sesame seeds, for garnish
  • long-grain white rice
  • crusty bread or dinner rolls

How To Make asian essentials: saucy baked chicken thighs

  • 1
    PREP/PREPARE
  • 2
    The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
  • 3
    If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
  • 4
    If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
  • 5
    Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
  • 8
    Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
  • 9
    If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
  • 10
    Place a rack in the lower position and preheat the oven to 420f (215c).
  • 11
    Add the chicken and the sauce to an ovenproof skillet.
  • 12
    Add the skillet to the preheated oven.
  • 13
    Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
  • 14
    PLATE/PRESENT
  • So yummy
    15
    My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
  • Stud Muffin
    16
    Keep the faith, and keep cooking.

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