Description
This Soy Ginger Chicken Thighs recipe features tender, juicy chicken thighs marinated in a flavorful blend of soy sauce, rice vinegar, brown sugar, garlic, and ginger. Baked to perfection and brushed multiple times with a tangy soy ginger glaze, this dish offers a perfect balance of sweet, savory, and spicy flavors, topped with optional sesame seeds and scallions for added texture and freshness. Ideal for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken
- 1.5 pounds skinless boneless chicken thighs
Marinade and Sauce
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 1 tablespoon grated ginger root
- 4 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- ½ teaspoon sambal oelek
Garnish (Optional)
- Sesame seeds
- Scallions, thinly sliced
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper to prevent sticking and for easy cleanup.
- Make the Soy Ginger Sauce: In a bowl, whisk together soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, toasted sesame oil, and sambal oelek until the sugar dissolves and the sauce is well combined. Reserve ¼ cup of this sauce in a small bowl for basting later.
- Marinate the Chicken: Place the chicken thighs in a shallow bowl and pour the remaining sauce over them. Turn the chicken to ensure all pieces are fully coated and submerged as much as possible. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Arrange Chicken for Baking: When ready to cook, transfer the marinated chicken thighs to the prepared baking sheet, allowing any excess marinade to drip off. Discard the leftover marinade to avoid contamination.
- Bake and Begin Basting: Place the chicken in the oven and bake for about 10 minutes at 425°F. This initial baking sets the base for the glaze.
- First Basting and Continue Baking: Remove the chicken from the oven and brush generously with the reserved soy ginger sauce. Return the pan to the oven and bake for an additional 5 minutes to deepen the flavor and develop a sticky glaze.
- Second Basting and Finish Cooking: Remove the chicken again, brush with more sauce, and return to the oven for a final 3 to 5 minutes, or until the internal temperature reaches 165°F (74°C). The total cooking time should be between 18 and 25 minutes depending on thickness.
- Garnish and Serve: Once cooked through, remove the chicken from the oven and sprinkle with optional sesame seeds and sliced scallions for a fresh, crunchy finish. Serve hot.
Notes
- Marinate the chicken overnight for more intense flavor and tenderness.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Adjust the sambal oelek amount to control the level of spiciness.
- Serve with steamed rice and sautéed vegetables for a complete meal.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
