Baked Hoison Chicken Thighs
Tender chicken thighs that are marinated in a hoison sauce mixture and baked. No chopping required. Just dump the marinade ingredients in a bag, marinate, and bake!
Servings: 3 1/2 lb portions
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
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!
Nutrition
Calories: 358kcal | Carbohydrates: 1g | Protein: 44g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 202mg | Potassium: 574mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 57IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 2mg
