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| 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.
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| 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.
Asian Chicken Thighs
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
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| Asian Chicken Thighs |
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Spicie Foodie says
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.
Jackie says
Hi
Is that fresh ginger or dried ginger.
Judith Hanneman says
That’s the dried Jackie. But fresh is SO much better so use a dime-sized piece and smash it.
Kelly says
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
Absolutely! It will taste even better!