Baked Asian Chicken Thighs

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Baked Asian Chicken Thighs, We used a super simple marinade for this chicken using rice wine vinegar, tamari, sesame oil, honey, garlic, and red pepper flakes.


Units Scale
  • 4 Chicken Thighs
  • For the marinade:
  • 1/2 cup Rice Wine Vinegar
  • 1/3 cup Tamari Gluten Free Soy Sauce
  • 1/4 cup Sesame Oil
  • 4 Tbs Honey
  • 2 Tbs Minced Garlic
  • 1/4 tsp Crushed Red Pepper


  1. Mix together all of the ingredients for the marinade in a large ziploc bag.
  2. Add chicken, lay them flat in the bag, seal bag, and mix the marinade around it.
  3. Flip the bag half way through so marinade coats both sides well.
  4. Marinade for at least 30 minutes or up to 8 hours in refrigerator.
  5. Preheat oven to 425 degrees.
  6. Place Chicken Thighs skin side down in greased glass baking dish.
  7. Save marinade for basting.
  8. Bake chicken 15 minutes, flip the chicken over and baste with marinade.
  9. Discard marinade.
  10. Bake 15 minutes longer until chicken is cooked through.
  11. Enjoy!

Keywords: baked Asian chicken thighs, Asian chicken thighs, Asian chicken, gluten free

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