When it’s cold weather season, these soy chicken thighs are one of my favorite dinners to make. It is a one-pan type of recipe and quite healthy I think. When I’m tired of fried chicken, this is what I make. Chicken thighs are also an ideal weeknight recipe because they bake in a short amount of time and don’t really have to be flipped during baking. These chicken thighs are marinated the refrigerated for tastier chicken and don’t need to touched once they enter the oven. Hence, it’s a really handy and no-fuss kind of recipe.
I baked the soy chicken thighs in a 10-inch cast-iron skillet but you could also use a casserole dish or 13×9 inch baking tray. These chicken thighs have a lot of sauce that’s why you need to use a steep baking dish. After the chicken was ready, I garnished it with sliced green onions and sesame seeds. I ate this with broccoli and boiled rice. The broccoli was added last minute and cooked in the to the leftover sauce from the baked chicken. You want to cook the broccoli just enough that it gest soft but not soggy. This soy chicken recipe will also pair great with my lentil fried rice and cucumber coleslaw recipe.
Ingredients
6 chicken thighs, skin removed
1/2 cup soy sauce
1/4 cup sesame oil or virgin oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon garlic powder or minced garlic
1 tablespoon ground black pepper
1 teaspoon ground or minced ginger
Instructions
- Mix all the ingredients together in a very large mixing bowl.
- Refrigerate this for at least 2 hours or overnight.
- Preheat the oven to 400°F/205°C and bake these in a cast iron skillet or a 13x9 inch dish or casserole pan for 45-50 minutes until the top of the chicken is browned. You don't have to flip the chicken.
- You can garnish these with sliced green onions and sesame seeds.