Real Recipes From Real Home Cooks ®

baked chicken thighs, asian-style

(7 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(7 ratings)
yield 3 -6
prep time 2 Hr 15 Min
cook time 50 Min
method Bake

Ingredients For baked chicken thighs, asian-style

  • 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 lg
    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.

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