baked chicken thighs, asian-style
This is kind of a sweet-sour flavor. Serve with rice and a vegie. Leftover meat is good for a salad.
prep time
2 Hr 15 Min
cook time
50 Min
method
Bake
yield
3-6 serving(s)
Ingredients
- 1/8 cup rice vinegar
- 1/2 cup soy sauce
- 1/8 cup honey
- 1/4 cup grand marnier
- 1/2 teaspoon ginger powder
- 1 clove garlic, peeled and minced
- 2 tablespoons fresh cilantro, minced
- 6 large bone-in, skin on chicken thighs
- 1 tablespoon cornstarch
- 2 tablespoons water
How To Make baked chicken thighs, asian-style
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Step 1Mix all ingredients except chicken, cornstarch and water, thoroughly in a bowl.
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Step 2Place 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.
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Step 3Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
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Step 4Remove 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.
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Step 5Pour remaining marinade into a small saucepan and bring to a boil.
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Step 6Dissolve cornstarch in water and stir into marinade. Simmer marinade for 5 minutes.
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Step 7Serve chicken with some of the sauce drizzled over each piece.
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