Juicy Asian-Style Chicken Thighs

Recipe

13 INGREDIENTS • 10 STEPS • 25MINS

Juicy Asian-Style Chicken Thighs

4.7

15 ratings

Community Pick

Community Pick

I love Asian-style marinades because they call for aggressive flavorings. Garlic, of course. Ginger usually. Soy – for that salty umami, maybe some fish sauce for a little funk, some sort of acid like vinegar or citrus juice and sugar and spice for the hot-sweet aspect we all crave.

Juicy Asian-Style Chicken Thighs

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

I love Asian-style marinades because they call for aggressive flavorings. Garlic, of course. Ginger usually. Soy – for that salty umami, maybe some fish sauce for a little funk, some sort of acid like vinegar or citrus juice and sugar and spice for the hot-sweet aspect we all crave.

25MINS

Total Time

$0.83

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 Tbsp

Fresh Ginger, freshly grated

2 cloves

Garlic, minced

1

1 Tbsp

1/4 cup

Low-Sodium Soy Sauce

1 1/2 Tbsp

2 Tbsp

Brown Sugar

2

Serrano Chilis, thinly sliced

or 1 Large Jalapeno Pepper

4

1

Large Vidalia Onion

or Large Spanish Onion

1 Tbsp

to taste

to taste

Serrano Chilis, sliced

Nutrition Per Serving

VIEW ALL

Calories

72

Fat

3.4 g

Protein

1.4 g

Carbs

7.9 g

Juicy Asian-Style Chicken Thighs

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Zest the Lime (1) and set it aside. Slice 1/4 inch off of each end of the zested Lime. Cut it in half, lengthwise and juice one of the halves. Set the other half of the lime cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.

step 2

In a small bowl or measuring cup, combine the Fresh Ginger (1 Tbsp), Garlic (2 cloves), 2 teaspoon of Lime Zest, 1 tablespoon of Lime Juice, Rice Vinegar (1 Tbsp), Low-Sodium Soy Sauce (1/4 cup), Olive Oil (1 Tbsp), Fish Sauce (1 1/2 Tbsp), Brown Sugar (2 Tbsp), and Serrano Chilis (2).

step 2 In a small bowl or measuring cup, combine the Fresh Ginger (1 Tbsp), Garlic (2 cloves), 2 teaspoon of Lime Zest, 1 tablespoon of Lime Juice, Rice Vinegar (1 Tbsp), Low-Sodium Soy Sauce (1/4 cup), Olive Oil (1 Tbsp), Fish Sauce (1 1/2 Tbsp), Brown Sugar (2 Tbsp), and Serrano Chilis (2).

step 3

Stir until brown sugar dissolves.

step 3 Stir until brown sugar dissolves.

step 4

Place the trimmed meaty Chicken Thighs (4) in a zip-top plastic bag and pour the marinade over them. Squeeze the air out of the bag and seal it tightly. With your hands work the chicken thighs into the marinade until well coated.

step 4 Place the trimmed meaty Chicken Thighs (4) in a zip-top plastic bag and pour the marinade over them. Squeeze the air out of the bag and seal it tightly. With your hands work the chicken thighs into the marinade until well coated.

step 5

Place the bag on a rimmed baking sheet and refrigerate for 8-10 hours or overnight.

step 5 Place the bag on a rimmed baking sheet and refrigerate for 8-10 hours or overnight.

step 6

Preheat the oven to 450 degrees F (230 degrees C).

step 6 Preheat the oven to 450 degrees F (230 degrees C).

step 7

Slice the Vidalia Onion (1) crosswise in about 1/4-1/2 inch rings and arrange them on a rimmed baking sheet. Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the onions.

step 7 Slice the Vidalia Onion (1) crosswise in about 1/4-1/2 inch rings and arrange them on a rimmed baking sheet. Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the onions.

step 8

Bake for 25-30 minutes or until skin is crispy and meat is cooked through.

step 8 Bake for 25-30 minutes or until skin is crispy and meat is cooked through.

step 9

To serve, arrange the onions on a plate and top with the chicken thighs. Sprinkle with Fresh Cilantro (to taste), Lime Wedges, and sliced additional Serrano Chilis (to taste) if desired.

step 9 To serve, arrange the onions on a plate and top with the chicken thighs. Sprinkle with Fresh Cilantro (to taste), Lime Wedges, and sliced additional Serrano Chilis (to taste) if desired.

step 10

Serve and enjoy!

step 10 Serve and enjoy!

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