Description
Succulent boneless skinless chicken thighs marinated in a savory and sweet soy sauce mixture.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red food coloring (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Whisk together the soy sauce, hoisin sauce, honey, brown sugar, five spice powder, garlic, ginger, rice vinegar, sesame oil, red food coloring (if using), salt, and pepper in a large mixing bowl until well combined.
- Add chicken thighs to the marinade, tossing until each piece is coated. Cover and marinate in the refrigerator for at least 30 minutes (up to overnight for best flavor).
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- Arrange the marinated chicken thighs on the rack, letting excess marinade drip off but reserving the extra marinade for basting.
- Roast the chicken for 20 minutes. Baste with reserved marinade, flip, baste again, and continue roasting another 10–15 minutes, until the chicken is caramelized and cooked through (internal temp should reach 165°F/74°C).
- Optional: Broil the chicken for 2–3 minutes for extra caramelization.
- Rest for 5 minutes, then slice and serve with pan juices.
Notes
- For best results, marinate the chicken overnight.
- Red food coloring is optional and can be omitted for a more natural appearance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 thigh
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 100mg