Baked Hoison Chicken Thighs
Updated Jul 14, 2025
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This Baked Hoison Chicken Thighs recipe is almost as easy as a recipe can get! Toss the ingredients in a bowl or bag - that's it. You don't even need a cutting board or knife! I used garlic powder and ginger powder so no need to fuss with fresh garlic or ginger.
After marinating the chicken, place it on a baking sheet, bake, and dinner is READY! I enjoyed slicing up the chicken into thin strips and serving with steamed white rice.
Let me show you how to make this tender, flavorful, and EASY chicken recipe!
Baked Hoison Chicken Thighs Ingredients
- 1.5 lbs Chicken Thighs boneless skinless
Marinade
- 1/4 cup Hoison Sauce
- 2 tbsp Avocado Oil or neutral oil of choice
- 1 tbsp Rice Vinegar
- 1/2 tsp Five Spice Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Ginger Powder
- 1/4 tsp White Pepper
Recipe Instructions
- Mix all marinade ingredients together until well combined.
- In a large ziplock bag or large bowl with a lid, pour the marinade over the chicken thighs. Make sure all of the chicken is well coated. Place in the fridge and marinate for a minimum of 2 hours or up to 24 hours.
- Once you're ready to bake the chicken, preheat the oven to 400 degrees F. Shake off excess marinade from the chicken, but it's okay to leave some marinade. Place the chicken thighs on a rimmed baking sheet or in an oven-safe baking dish in an even layer.
- Bake the chicken for about 30 minutes or until the chicken is cooked through. You will see some caramelization from any marinade that was transferred over to the baking sheet.
- Optionally slice into thin strips before serving.
- Serving suggestions: Steamed Jasmine rice, green onions, sesame seeds, and chili oil/chili crisp. Want some vegetables on the side? Try my Chinese Smashed Cucumber Salad!
FAQ's
Yes, but you will need to adjust the cooking time. Chicken breasts will only take about 15-20 minutes at 400 degrees F. Use a thermometer to ensure your chicken is cooked through (The internal temperature should be 165 degrees F). I find that chicken thighs are easier to bake because they are nearly impossible to overcook!
Yes, but you will need to adjust the cooking time. Bone-in chicken thighs will take about 10-15 minutes extra time compared to boneless chicken thighs. Use a thermometer to ensure your chicken is cooked through (The internal temperature should be 165 degrees F).
Steamed Jasmine rice, green onions, sesame seeds, and chili oil/chili crisp. Want some vegetables on the side? Try my Chinese Smashed Cucumber Salad!
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Baked Hoison Chicken Thighs
Equipment
- Plastic Bag or Bowl for marinading
- Half Sheet Pan or oven-safe baking dish
Ingredients
- 1.5 lbs Boneless Skinless Chicken Thighs, boneless skinless
Marinade
- 1/4 cup Hoison Sauce
- 2 tablespoon Avocado Oil, or neutral oil of choice
- 1 tablespoon Rice Vinegar
- 1/2 teaspoon Chinese Five Spice
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ginger Powder
- 1/4 teaspoon White Pepper
Instructions
- Mix all marinade ingredients together until well combined.
- In a large ziplock bag or large bowl with a lid, pour the marinade over the chicken thighs. Make sure all of the chicken is well coated. Place in the fridge and marinate for a minimum of 2 hours or up to 24 hours.
- Once you're ready to bake the chicken, preheat the oven to 400 degrees F. Shake off excess marinade from the chicken, but it's okay to leave some marinade. Place the chicken thighs on a rimmed baking sheet or in an oven-safe baking dish in an even layer.
- Bake the chicken for about 30 minutes or until the chicken is cooked through. You will see some caramelization from any marinade that was transferred over to the baking sheet.
- Optionally slice into thin strips before serving. See the note below for serving suggestions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this recipe! As a chicken addict, I’m always on the hunt for new marinades and this one was sooo good AND so easy!! It’s definitely being added to our regular rotation.
I’m so glad you found this one easy and delicious!! I’m happy to hear it earned a spot in your rotation 🙂