Baked Chicken Thighs, Asian-style

Mikekey *


This is kind of a sweet-sour flavor. Serve with rice and a vegie. Leftover meat is good for a salad.


★★★★★ 6 votes

2 Hr 15 Min
50 Min


  • 1/8 c
    rice vinegar
  • 1/2 c
    soy sauce
  • 1/8 c
  • 1/4 c
    grand marnier
  • 1/2 tsp
    ginger powder
  • 1 clove
    garlic, peeled and minced
  • 2 Tbsp
    fresh cilantro, minced
  • 6 large
    bone-in, skin on chicken thighs
  • 1 Tbsp
  • 2 Tbsp

How to Make Baked Chicken Thighs, Asian-style


  1. Mix all ingredients except chicken, cornstarch and water, thoroughly in a bowl.
  2. Place chicken in a gallon-sized zipper plastic bag and pour marinade over chicken. Seal bag and marinate in refrigerator for 2 hours (or longer), turning over bag a couple of times during this time.
  3. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
  4. Remove thighs from marinade (reserving marinade) and place thighs skin side down on baking sheet. Bake 20 minutes. Turn chicken over, skin side up, and brush with some marinade. Bake another 25 minutes.
  5. Pour remaining marinade into a small saucepan and bring to a boil.
  6. Dissolve cornstarch in water and stir into marinade. Simmer marinade for 5 minutes.
  7. Serve chicken with some of the sauce drizzled over each piece.

Printable Recipe Card

About Baked Chicken Thighs, Asian-style

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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