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Chicken so full of flavour, yet so simple, that these need NO marinating. Who has time to make a marinade anyway? Especially when you come home in a manic rush and starving to the point of raiding anything that looks good in the pantry.
You know how I like to keep things simple, right? And juicy? Well, to get to the point…that’s these Asian chicken thighs. Sweet and sexy…I mean sweet and salty…with plenty of that sticky Asian-style glaze to go around. If you love that honey-soy combo, my Honey Soy Baked Chicken Thighs are another one to keep in your back pocket. Trust me, one thigh is never enough.
What Type of Chicken Works?
Bone-in, skin-on thighs are my favourite here. There’s something about chicken thighs baked with the skin on that’s unbeatable: golden and crispy on the outside, tender and juicy on the inside. The longer cooking time also gives that glaze plenty of time to thicken and caramelise.
Boneless or skinless chicken thighs work too, especially if you want something a little quicker. Just keep an eye on the cooking time since they’ll be done sooner. Chicken breast will also work, but thighs are easier to work with and harder to dry out. For this recipe, I’d choose thighs every time.
Ingredients Needed
- Chicken thighs: Bone-in, skin-on thighs work best here for juicy meat and crispy skin. Try to choose thighs that are similar in size so they cook evenly, and pat them dry before adding the glaze.
- Garlic and Ginger: Fresh is best for both. Grate or finely mince them so they melt into the sauce instead of leaving you with big pieces. If your ginger has a tough skin, scrape it off with the edge of a spoon before grating.
- Soy sauce: Regular soy sauce gives the glaze plenty of savoury flavour, but low-sodium works well if you prefer more control over the saltiness. Avoid using dark soy sauce as a straight swap because it is stronger and can make the glaze much darker.
- Rice wine vinegar: This balances out the sweetness of the honey and brown sugar. If you don’t have it, apple cider vinegar or white vinegar will work, but start with a little less if using white vinegar since it can taste sharper.
- Sesame oil: Adds that distinct toasted, nutty flavour to the glaze. Avocado oil can be used in a pinch, but the sauce will taste milder without the sesame oil.
Note: Please see recipe card at the bottom for list of full ingredients and measurements
How Do You Make It
This one really is easy and a family favorite!
The main thing is getting the glaze nice and thick before it goes over the chicken. Let it simmer until it reduces and lightly coats the back of a spoon. That way, you’re starting with a proper glaze instead of a thin sauce that has to do all the work in the oven.
- First, combine the soy sauce, honey, brown sugar, sesame oil, rice wine vinegar, garlic and ginger, then simmer until thickened.
- Pat the chicken pieces dry and coat it with most of the glaze. Keep some aside for serving.
- Bake the thighs in a single layer, skin-side down first, then flip them over to let the skin brown.
- Finish under the broiler for a few minutes until the glaze is sticky and caramelised. Watch it closely because it can burn fast.
- While waiting for your cooked chicken, steam your bok choy and serve everything with green onions and that extra glaze.
How to Achieve Crispy Chicken Skin
For really crispy skin, start by patting the thighs dry with paper towel. Any extra moisture has to cook off before the skin can brown, which can leave it softer than you want. Arrange the chicken skin-side down first, then flip it over during cooking so the skin gets a chance to brown and crisp while the glaze thickens around it.
The broiler does the final bit of work. A few minutes at the end helps caramelise the glaze and gives you those darker, crispy edges. Just keep the chicken fairly close to the heat and WATCH IT. With honey and brown sugar in the sauce, it can go from beautifully golden to burnt before you know it.
Perfect Sides to Make It a Meal
Enjoy these Asian Chicken Thighs with some steamed rice to make it a wholesome meal. I love pairing it with my classic Fried Rice with Bacon or Garlic Butter Rice.
Something fresh? My Asian Carrot Salad with Ginger Peanut Dressing is the side you’ve been missing, or keep it simple with Buttery Sautéed Green Beans.
A Few Tips Before You Start
- If the glaze still looks watery, let it simmer for another minute or two. You want it thick enough to coat the chicken instead of running straight to the bottom of the pan.
- Give the thighs a little space in the baking dish. If they’re packed in too tightly, they’ll steam more than they roast.
- Set some glaze aside before coating the raw chicken so you have clean sauce ready for serving.
- Spoon some of the sauce from the bottom of the pan back over the thighs once or twice while they cook to build up that sticky coating.
- Check the thickest part of the chicken with a meat thermometer. It should reach at least 165°F (74°C), and the thermometer shouldn’t touch the bone.
- Let the chicken sit for about 5 minutes before serving so the juices stay in the meat when you cut into it.
FAQ’s
You absolutely can! I love using chicken thighs because they have a lot of flavor. You can use chicken breasts or even chicken drumsticks if you want to.
Chicken thighs are pretty forgiving, but you still don’t want to overcook them. Use a thermometer and check the thickest part without touching the bone. They’re safe to eat once the internal temperature reaches 165°F (74°C). Bone-in, skin-on thighs also hold onto their moisture really well while the skin gets nice and crispy.
Soy sauce, garlic, ginger, sesame oil and rice wine vinegar are a great base. Honey or brown sugar can add sweetness and help with caramelisation.
Not for this recipe! The glaze is simmered first so the flavours are already concentrated before it goes onto the chicken. It keeps things quick while still giving you plenty of flavour, which is exactly why I love it.
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Simple Asian Glazed Chicken Thighs
Ingredients
- 6 chicken thighs bone in and skin on
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar or coconut sugar
- 2 tablespoons pure sesame oil
- 4 cloves garlic crushed
- 1 teaspoon crushed ginger fresh
- 2 bunches baby bok choy quartered horizontally
- 1 stem sliced green onion/shallot to garnish
Instructions
- Preheat oven to 425°F (220°C). Whisk together the rice wine vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger in a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and cool slightly.
- Pat the chicken thighs dry and place them in an oven-safe skillet or baking dish. Pour two-thirds of the glaze over the chicken and turn to coat well, keeping the remaining sauce aside for serving.
- Arrange the thighs skin-side down and bake for 30 minutes. Flip them skin-side up and continue baking for about 15 minutes, or until cooked through. Start steaming the bok choy while the chicken finishes cooking.
- Switch the oven to broil/grill and cook for about 5 minutes, until the skin is deep golden and caramelised. Keep an eye on it so the glaze doesn’t burn.
- Let the chicken rest for 10 minutes, then serve with the steamed bok choy, sliced green onions and the remaining glaze.
Video
Notes
Storage, Make Ahead And Reheating
You can make the glaze ahead and keep it covered in the fridge for up to 3 days. Warm it gently before using if it thickens too much. Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep any extra glaze with it so the chicken stays nice and saucy. For longer storage, freeze the cooked chicken for up to 2 months. Let it cool completely first, then freeze it with a little sauce in a freezer-safe container. Thaw overnight in the fridge before reheating. Reheat in a 350°F (175°C) oven until warmed through. The microwave works too, but the skin will be softer. Spoon a little extra glaze over the chicken before reheating to help keep it juicy. Happy cooking! XxNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a good marinade, but it does need to be a marinade: the chicken is basically flavorless on its own even after piercing the thighs as recommended. If you don’t have time to marinate them, I would at least generously salt them before adding the glaze and cooking.
I let the glaze cook down for double the time (about 10 min total) to get it to thicken and it turned out well. Cooked the bok choy on a sheet pan with the chicken (skin side up the whole time, having it skin side down for most of the cook time would make it flabby) and poured the entire pan of glaze over everything then added a generous drizzle of olive oil and a few pinches of salt over everything. 45 min in the oven at the recommended temp then ~3 min under the broiler. It turned out good, but again, would recommend salting the chicken or marinading before doing anything else. Served with jasmine rice, green onion, cilantro, and sambal.
Reduced the sauce after baking the chicken in it. Poured over chicken and basmati rice! It was delicious!!!
Sauce didn’t thicken and chicken just tasted so bland. Tried this recipe twice to see if it would get better the second time around. Second time, I doubled the sauce in hopes that the flavors would go in the chicken. No luck! How do you get the ingredients to get through the chicken?
Hi Mona, try poking small holes in the meat with a fork will help the glaze penetrate rather than just sitting on the surface. If your sauce isn’t thickening, make sure to simmer it longer until it’s syrupy, or use a quick cornstarch slurry to create a heavy glaze that actually clings to the skin. Finally, make sure you aren’t using low-sodium soy sauce, and try basting the chicken with the pan juices every 15 minutes while it roasts to build up those savory, caramelized layers. Enjoy! Xx
Made this as a sheet pan dish over green cabbage, carrots and sweet potatoes. Very good!
Absolutely delicious 😋🤤
Fabulous
loved the sauce and doubled the recipe