Asian-Inspired Chicken Thighs

Sadly, I did not make a note of where I came across this recipe, because, credit as credit is due, it is delicious!

And, the only real change I made was to replace the called for soy sauce with lower sodium Tamari.

Still, consider these beautiful thighs, fresh from the oven, and that lovely, slightly charred skin. Then, wait until you actually taste them! The flavor lives up to the appearance in every way!

•1/4 cup lower sodium Tamari
•1/4 cup Asian fish sauce
•1/4 cup dark brown sugar
•2 tbsp veggie oil (or peanut oil)
•2 tbsp fresh cilantro leaves, finely chopped
•1-1/2 tbsp fresh juice from 1 lime
•1 tsp finely grated zest from 1 lime
•1 tbsp minced peeled fresh ginger
•2 tsp hot chile paste (sambal oelek)
•1 tbsp minced garlic

•2 lb bone-in, skin-on chicken thighs
•Sliced limes and cilantro leaves, for garnish

Whisk the marinade ingredients together in a bowl, then pour over the chicken – I used four bone-in thighs in either a gallon-sized zipper bag or, in my case, I used a tightly sealed reusable container.

Close the bag or seal the container and toss to coat the pieces really well.

Stash in the fridge for two to four hours, giving the chicken a toss whenever you think to. As you may notice, my container was rather tightly filled, so I rotated my chicken pieces every hour or so, to make sure that they were all more or less fully covered for at least some of the time.

When ready to cook the chicken, heat your oven to 425º, line a rimmed baking pan with foil, and place a rack on top.

Remove the chicken from the marinade and allow any excess to drip off before arranging on the rack over the baking pan.

Bake for about 35 minutes (I used my “Convection Bake” setting), until an instant read thermometer inserted in the thickest part of the largest thigh reads 160º.

If you think the chicken could do with a bit more browning, turn the broiler on for about one minute before removing from the oven and letting rest for five minutes before serving.



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