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Juicy Asian-Style Chicken Thighs

Juicy Asian-Style Chicken Thighs | Garlic + Zest
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Dinner can be an easy triumph of flavors or a burden that clings to your to do list all day long.  Thing is — it has to be addressed.  You may be able to subsist on a cup of coffee and a dry piece of toast in the morning or a cafeteria-style sandwich at noon, but at home, with the kids whining “what’s for dinner?”  not so much.  It’s time to get your game face on with these  Juicy Asian-Style Chicken Thighs.

My girlfriend, Nola turned me on to this recipe and now it’s in our weekly rotation.  I’ve adapted from Naomi Pomeroy’s Wedding Chicken.   Beware, it’s addictive!!!

Juicy Asian-Style Chicken Thighs | Garlic + Zest
I’ll be honest, if I’m alone for dinner, I don’t even think about cooking a full meal.  A glass of wine with a handful of Wheat Thins — and I’m happy.  But when my husband and daughter are home, a shoulder shrug of indifference just ain’t going to cut it,  which is why I like to have a game plan.  Something quick and easy that I can assemble either the night before or the morning of.  Like these Juicy Asian-Style Chicken Thighs.  Simple and absolutely delicious!

 

minced garlic, ginger and lime zest.

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.

 

marinade in a pyrex measuring cup

chicken and marinade in a plastic bag

If  you’re an expedient sous chef, meaning you can chop and mince with the best of them, this marinade might take you ten minutes to prepare.  If you’re a little slower,  fifteen minutes.  Assemble everything in a small bowl or measuring cup, whisk it together and pour over the chicken thighs in a zip-top bag.  Stick it in the fridge to marinate.  Done!

 

marinating chicken on a baking sheet.

raw chicken on a bed of onions.

When you’re ready to cook, slice an onion to make a “bed” for the chicken and roast in a very hot oven to get a crispy golden skin.  The end result is moist, tender and full of flavor — in other words a dinner triumph!  Serve with a squeeze of lime, fresh cilantro leaves and a sprinkle of extra sliced chilies if your into heat.   I made four thighs because our family is small, but if you have more folks to feed, or if you’ve got a serious appetite, this recipe can be doubled.

Juicy Asian-Style Chicken Thighs on a baking sheet.

Juicy Asian-Style Chicken Thighs with salad and lime.

Juicy Asian-Style Chicken Thighs with a fork.

Juicy Asian-Style Chicken Thighs with a squeeze of lime

 

Print Pin
4.6 from 5 votes

Juicy Asian-Style Chicken Thighs

The simple marinade transforms ordinary chicken thighs to something sublime!
Course Main Course
Cuisine Asian Inspired
Keyword asian, chicken thighs
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 322kcal
Author Naomi Pomeroy

Ingredients

  • 1 tablespoon ginger freshly grated
  • 2 tablespoons garlic minced
  • 2 teaspoons lime zest
  • 1 tablespoon lime juice from about half the lime
  • 1 tablespoon rice wine vinegar
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 tablespoons nam pla fish sauce
  • 2 tablespoon brown sugar
  • 2 serrano peppers thinly sliced or 1 large jalapeño pepper, thinly sliced
  • 4 meaty chicken thighs trimmed of excess fat
  • 1 large Vidalia onion or large spanish onion
  • 1 tablespoon olive oil

For serving

  • lime wedges
  • fresh cilantro
  • additional serrano peppers sliced

Instructions

  • In a small bowl or measuring cup, combine the ginger, garlic, lime zest, lime juice, rice wine vinegar, soy sauce, nam pla brown sugar, and serrano peppers, stirring until brown sugar dissolves.
  • Place the chicken thighs 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. Place the bag on a rimmed baking sheet and refrigerate for 8-10 hours or overnight.
  • Preheat the oven to 450°.
  • Slice the onion crosswise in about 1/4"-1/2" rings, toss them with the olive oil 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. Bake for 25-30 minutes or until skin is crispy and meat is cooked through.
  • To serve, arrange the onions on a plate and top with the chicken breasts. Sprinkle with fresh cilantro, lime wedges and additional slices of serrano peppers, if desired.

Nutrition

Calories: 322kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1151mg | Potassium: 304mg | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1.2mg

More Tasty Chicken Ideas:

Chicken Sates with Cucumber Avocado Relish
Chicken Sates with Cucumber Avocado Relish
Oven Roasted Harissa Chicken | Garlic + Zest
Oven Roasted Harissa Chicken
Spicy Mexican-Style Protein Bowl | Garlic + Zest
Spicy Mexican-Style Protein Bowl

 

Don’t Forget To “Pin It” For Later!

This easy asian marinade is great for chicken or beef! Make it for dinner tonight!

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Chicken/Poultry// Entrees// Meat54 Comments

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Comments

  1. Pat Stoddard says

    August 8, 2020 at 1:49 AM

    My boyfriend’s daughter, her 25 yr old son and 7 yr old daughter all loved the chicken. Actually they enjoyed everything I served which was your French potato salad, the crunchy Brussel sprout slaw and the spicy roasted carrots. The carrots were from my garden and not only were they delicious, the presentation is pretty elegant looking. I had some huge radishes that I quartered and added with the carrots. It’s so satisfying to experiment with new dishes and have them all turn out delicious. You never disappoint . Thanks Lisa.

    Reply
    • Lisa says

      August 10, 2020 at 7:37 AM

      Wow, Pat! You’ve been a busy cook this weekend! So glad your family enjoyed EVERYTHING.

      Reply
  2. Julie says

    January 10, 2017 at 2:13 PM

    Great flavor combinations in this recipe.

    Reply
  3. Jovita @ Yummy Addiction says

    January 10, 2017 at 1:54 PM

    Love this Asian inspired marinade! Bookmarking to make it later this week. Thanks!

    Reply
    • Lisa says

      January 10, 2017 at 3:06 PM

      Let me know how you like it!

      Reply
  4. Molly Kumar says

    January 10, 2017 at 1:36 PM

    Oh My, these look so juicy and I seriously wanna grab them right out of the screen. Love the citrus flavors you’ve going on here Lisa. Pinning to try them soon.

    Reply
    • Lisa says

      January 10, 2017 at 3:06 PM

      Glad you like them Molly!

      Reply
  5. Emily @ Recipes to Nourish says

    January 10, 2017 at 12:30 PM

    Wow those are gorgeous! Love that beautiful brown crispy skin! These would be a huge hit in my home.

    Reply
    • Lisa says

      January 10, 2017 at 12:41 PM

      They are a big hit here! Thanks Emily!

      Reply
  6. Jen says

    October 6, 2016 at 9:33 AM

    This would be fantastic for dinner! We love Asian inspired dishes.

    Reply
    • Lisa says

      October 6, 2016 at 9:59 AM

      We do too! Hope you enjoy it!

      Reply
  7. Lisa Huff says

    October 6, 2016 at 9:17 AM

    Perfect weeknight meal! Love recipes with prep you can do ahead of time! My kids are going to love this one!

    Reply
    • Lisa says

      October 6, 2016 at 9:58 AM

      I hope they do! Enjoy!

      Reply
  8. certifiedpastryaficionado says

    October 6, 2016 at 9:01 AM

    Wow look at that color on the chicken! Gorgeous! I am with you about dinner – if it’s just me, I am eating a bowl of cereal and maybe some chocolate. But my husband is a different story. He is all about a hot dinner. But I can never get him to eat dark meat chicken. Would I have to change anything in the cooking time/temp to make this with bone-in breasts instead?

    Reply
    • Lisa says

      October 6, 2016 at 9:58 AM

      I don’t think so — bone in, skin on breasts should do fine — unless they are particularly large. When in doubt, use a meat thermometer!

      Reply
  9. Food Done Light (@FoodDoneLight) says

    October 6, 2016 at 8:45 AM

    This chicken looks amazing! I love the crispy skin and the marinade has my mouth watering.

    Reply
    • Lisa says

      October 6, 2016 at 9:56 AM

      It’s so good, too!

      Reply
  10. Adam says

    September 11, 2016 at 3:30 PM

    Does the Olive Oil go in with the marinade?
    Also, FYI – SideChef listing doesn’t show measurements 🙂

    Reply
    • Lisa says

      September 12, 2016 at 6:19 AM

      Oops! The olive oil gets tossed with the onions. Spread the onions on the pan and set the chicken thighs on top of them. I’ll contact Side Chef and find out why they don’t have the amounts for this recipe. Thank you for notifying me, Adam. Please let me know how you like the chicken!

      Reply
  11. Luci says

    August 11, 2016 at 3:23 AM

    LOVE asian flavours! Wonder if this will work with extra firm tofu? Or maybe some seitan?

    Reply
    • Lisa says

      August 11, 2016 at 6:37 AM

      I’ll bet it would! I’ve done tofu in other types of marinades and grilled it — the tofu soaks up all those amazing flavors! I’ve heard of seitan but never used it. What’s it like?

      Reply
  12. Tracy | Baking Mischief says

    August 10, 2016 at 8:41 PM

    Oh yum! This looks delicious. I love cooking with chicken thighs since they stay so moist and rich. Pinning!

    Reply
    • Lisa says

      August 11, 2016 at 6:35 AM

      I’m with you – chicken thighs are the best!

      Reply
  13. littlesunnykitchen says

    August 10, 2016 at 6:15 PM

    Asian recipes are always amazing! Especially when it’s chicken with soy sauce and ginger! YUM

    Reply
    • Lisa says

      August 10, 2016 at 6:36 PM

      I know – they’re just luscious!

      Reply
  14. Kristen Llorca says

    August 9, 2016 at 6:50 PM

    Your photography is just incredible! Do you take them yourself? If so, what camera do you use? I’m in the market for a new one.

    Reply
    • Lisa says

      August 10, 2016 at 10:25 AM

      Thank you so much, Kristen! Yes, I take all of my pictures. I have an old Nikon D7000 with a 35mm lens. I found it used on B&H and got it pretty inexpensively.

      Reply
  15. Shanti says

    August 8, 2016 at 8:53 PM

    Salivating the entire time as I read this and I’m not even hungry

    Reply
    • Lisa says

      August 8, 2016 at 8:57 PM

      Lol! Here’s a napkin, Shanti!

      Reply
  16. Annie says

    August 8, 2016 at 3:55 PM

    This looks so good! I have to try and make it one day!

    Reply
    • Lisa says

      August 8, 2016 at 3:59 PM

      Let me know how you like it, Annie!

      Reply
  17. Stacey says

    August 8, 2016 at 3:52 PM

    Those look amazing! Some of my favorite flavors are in this! Must try 🙂 Psst, I’ve stumbled it too!

    Reply
    • Lisa says

      August 8, 2016 at 3:59 PM

      Thanks so much, Stacey! They’re some of my favorite flavors too!

      Reply
  18. Kimberly says

    August 8, 2016 at 3:34 PM

    It looks amazing! I have to try and make it at home! Thanks for sharing…

    Reply
    • Lisa says

      August 8, 2016 at 3:58 PM

      Let me know how you like it, Kimberly!

      Reply
  19. Camille says

    August 8, 2016 at 1:37 PM

    You had me at juicy and thighs. This looks perfect!

    Reply
    • Lisa says

      August 8, 2016 at 1:48 PM

      Thanks so much, Camille!

      Reply
  20. yined says

    August 8, 2016 at 1:36 PM

    This is a great recipe, no surprise is on your weekly ‘rotation’, I need to update mine ASAP!

    Reply
    • Lisa says

      August 8, 2016 at 1:48 PM

      Well, let me know how you like it Yined!

      Reply
  21. Ludmilla says

    August 8, 2016 at 1:01 PM

    Wow!! Such a beautiful photo!! I love chicken thighs!!

    Reply
    • Lisa says

      August 8, 2016 at 1:47 PM

      They’re the best part of the chicken, I think!

      Reply
  22. Shelma says

    August 8, 2016 at 12:57 PM

    This looks absolutely delicious! I make a lot of asian spices marinated chickens at home too. Would love to try this recipe!

    Reply
  23. CC says

    August 8, 2016 at 12:46 PM

    Totally finger-licking-good! I can tell from the photos and ingredients!! YUM!

    Reply
    • Lisa says

      August 8, 2016 at 12:59 PM

      Thank you CC! My daughter said, “It doesn’t suck!”

      Reply
  24. Renee Nicole's Kitchen says

    August 8, 2016 at 12:41 PM

    The flavor combinations in this recipe reminds me of a marinade my mom used to make when I was little. This dish not only sounds great, but it looks gorgeous too!

    Reply
    • Lisa says

      August 8, 2016 at 12:59 PM

      I really appreciate that Renee! And if your Mom did something similar, than you know it’s good! Moms and Grandmas have all the best recipes! It’s genetic.

      Reply
  25. Brooke Lisow says

    August 8, 2016 at 12:30 PM

    The pictures and presentation are amazing! looks deliciously amazing!

    Reply
    • Lisa says

      August 8, 2016 at 12:58 PM

      Thank you, Brooke! I’m so glad you like it!

      Reply
  26. Dannii @ Hungry Healthy Happy says

    August 8, 2016 at 11:42 AM

    They really do look juicy, and that sauce sounds amazing too.

    Reply
    • Lisa says

      August 8, 2016 at 12:57 PM

      Thank you Dannii! They’ve been a hit in our house!

      Reply
  27. Chris says

    August 8, 2016 at 10:23 AM

    The bronzed skin is calling me; the asian kick has me!

    Reply
    • Lisa says

      August 8, 2016 at 12:57 PM

      I think the boys would like this!

      Reply
  28. Nola says

    August 8, 2016 at 9:07 AM

    Love, love these flavors!!!! Yummmmmmm

    Reply
    • Lisa says

      August 8, 2016 at 12:57 PM

      I know – they’re crazy good!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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