The simple Asian chicken marinade transforms ordinary chicken thighs into something juicy, flavorful and sublime! The longer the poultry soaks in the marinade, the better.
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 at least one hour; 8-10 hours or overnight is even better.
Preheat the oven to 450°.
Line a rimmed sheet pan with tin foil and set a wire baking rack over the foil. Spray the rack with nonstick cooking spray.
Remove the chicken thighs from the marinade and pat them dry with a paper towel. Arrange the chicken on top of the wire rack. Bake for 25-30 minutes or until skin is crispy and meat is cooked (internal temperature reaches 165°F).
To serve, arrange the chicken breasts over a bed of white rice. Sprinkle with sliced green onions and cilantro. Serve with lime wedges.