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Home » Chicken » Asian Chicken Thighs

Asian Chicken Thighs

February 8, 2015 by Judith Hannemann

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Asian Chicken Thighs | bakeatmidnite.com | #chicken #asian
Asian Chicken Thighs

Quick, simple and tasty.  Chicken infuses with delicately flavored asian-style sauce while it cooks.

Here’s another ridiculously simple dinner that’s full of flavor.

This chicken is a good example of how you don’t have to fuss or have a zillion expensive ingredients for something to taste so darn good.

 

Asian Chicken Thighs | bakeatmidnite.com | #chicken #asian
One pan, perfect flavor

It cooks quickly too. In 45 minutes or less, it’s on the table. And surprise! It only uses one pan.

There was a bit of fat in the sauce after cooking–not much–but that won’t happen to any real degree if skinless thighs are used. But do use bone-in pieces. The bone is necessary for some additional flavor here.

It work really well with smaller bone-in chicken breasts too, but I just didn’t have them on hand. Drumsticks would be another variation.  Both of these probably wouldn’t produce much rendered fat in the final product since there’s not a lot of sub-skin fat on those parts.

I served this with a simple meatless fried rice.  Just leave out the ground beef in my Take Out Fried Rice for the perfect side.

 

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Asian Chicken Thighs

Quick, simple and tasty.  Chicken infuses with delicately flavored asian-style sauce while it cooks.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Chicken
Cuisine: Asian
Keyword: Asian chicken recipe
Servings: 4 -6
Calories: 414kcal
Author: Judith Hannemann

Ingredients

  • 1 1/2 lbs bone-in chicken thighs skinless is fine
  • 1 tbsp oil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/2 tsp dark sesame oil
  • 1/2 tsp ginger
  • 1 tbs rice vinegar white is OK too

Instructions

  • Preheat oven to 375 degrees F.
  • Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.
  • Heat a large skillet over medium-high heat. Brush top/skin side of chicken with the 1 tbs oil.
  • Place chicken, skin/top side down in heated skillet. Brown for 3-5 minutes–until chicken releases freely. Turn and brown on other side. Remove to plate; drain fat from skillet and wipe with a paper towel.
  • Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.
  • Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.

Nutrition

Serving: 1person | Calories: 414kcal | Carbohydrates: 15g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 925mg | Potassium: 345mg | Fiber: 1g | Sugar: 14g | Vitamin A: 113IU | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Asian Chicken Thighs | bakeatmidnite.com | #chicken #asian
Asian Chicken Thighs
 

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken Tagged With: asian, chicken, easy dinners, teryaki chicken

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Spicie Foodie says

    February 10, 2015 at 3:16 am

    Wow! I love the look and ease of this recipe. My mouth is literally watering right now. Can't wait to give it a try.

  2. Jackie says

    February 3, 2016 at 12:02 am

    Hi

    Is that fresh ginger or dried ginger.

    • Judith Hanneman says

      February 3, 2016 at 12:22 am

      That’s the dried Jackie. But fresh is SO much better so use a dime-sized piece and smash it.

  3. Kelly says

    February 19, 2016 at 3:21 pm

    I found your recipeand can’t wait to try it tonight! Could I marinate the chicken in the sauce a few hours for added flavor? Thanks!

    • Judith Hanneman says

      February 19, 2016 at 3:39 pm

      Absolutely! It will taste even better!

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