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Juicy Asian-Style Chicken Thighs

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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

 

Juicy Asian-Style Chicken Thighs

Course: Main Course
Cuisine: Asian Inspired
Keyword: asian, chicken thighs
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 322 kcal
Author: Naomi Pomeroy

The simple marinade transforms ordinary chicken thighs to something sublime!

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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

  1. 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.
  2. 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.
  3. Preheat the oven to 450°.
  4. 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.
  5. 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 Facts
Juicy Asian-Style Chicken Thighs
Amount Per Serving
Calories 322 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 110mg 37%
Sodium 1151mg 48%
Potassium 304mg 9%
Total Carbohydrates 10g 3%
Sugars 6g
Protein 19g 38%
Vitamin A 2.3%
Vitamin C 4.9%
Calcium 2.7%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

More Tasty Chicken Ideas:

 

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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Comments

  7. certifiedpastryaficionado says

    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

      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

    • Lisa says

      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

    • Lisa says

      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

    • Lisa says

      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

    • Lisa says

      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

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