Description
These Easy Asian Chicken Thighs are a flavorful, gluten-free, and paleo-friendly dish featuring a savory marinade made with scallions, garlic, ginger, rice wine vinegar, and a blend of Asian seasonings. Marinated chicken thighs are roasted until perfectly tender with crispy skin, delivering a deliciously fragrant and juicy meal that’s simple to prepare and perfect for family dinners or meal prep.
Ingredients
Marinade Ingredients
- 6 scallions (trimmed and cut into thirds)
- 2 garlic cloves (peeled)
- ½ teaspoon ground ginger (use fresh ginger cautiously as it can make the chicken mushy)
- 3 tablespoons rice wine vinegar
- 3 tablespoons avocado oil
- 2 tablespoons honey (or for Whole30, use ½ cup peeled and diced apple instead)
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- ½ teaspoon toasted sesame oil
- 2 teaspoons Umami Stir Fry Powder (or Diamond Crystal kosher salt)
- ¼ teaspoon freshly ground black pepper
Main Ingredient
- 3 pounds chicken thighs
Instructions
- Make the Marinade: Combine scallions, garlic, ground ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, toasted sesame oil, Umami Stir Fry Powder or kosher salt, and black pepper in a high-speed blender or food processor. Blend until smooth and well combined.
- Marinate the Chicken: Place the chicken thighs in a large bowl or storage container and pour the marinade over them. Toss thoroughly to ensure all pieces are evenly coated. Cover and refrigerate to marinate for up to two days to allow flavors to develop. If short on time, even a quick toss in the marinade will yield tasty results.
- Preheat the Oven: When ready to cook, remove the chicken from the fridge. Preheat your oven to 425°F (400°F if using convection roast) and position the rack in the center.
- Prepare to Roast: Set a wire rack on top of a rimmed baking sheet. Arrange the marinated chicken thighs skin-side down in a single layer on the wire rack. This setup ensures the heat circulates evenly, promoting crispy skin.
- Roast the Chicken: Place the baking sheet in the oven and roast for 40 minutes. Flip the chicken thighs skin-side up about halfway through the cooking time to achieve an even crispness and browning.
- Check for Doneness: The chicken is done when the skin is beautifully crisp and browned, and the internal temperature registers 165°F using a meat thermometer.
- Serve Immediately: Remove the chicken from the oven and serve hot for the best flavor and texture. Remember to soak your wire rack in hot soapy water while enjoying your meal to make cleanup easier.
Notes
- For a Whole30-compliant version, substitute honey with ½ cup peeled and diced apple in the marinade.
- Marinating the chicken for up to two days enhances the flavor, but even a quick toss before cooking will give good flavor.
- Use a wire rack on the baking sheet for roasting to get the crispiest skin possible by allowing air circulation.
- Make sure the internal temperature reaches 165°F for safe cooking.
- Adjust the oven temperature if using a convection roast setting.
