Asian Chicken Thighs
Ingredients
The marinade
-
6
pieces
scallions
-
2
cloves
garlic
-
½
teaspoon
ground ginger
-
3
tablespoons
rice wine vinegar
-
3
tablespoons
avocado oil
-
2
tablespoons
honey
-
1
tablespoon
coconut aminos
-
1
tablespoon
Red Boat fish sauce
-
½
teaspoon
toasted sesame oil
-
2
teaspoons
Umami Stir Fry Powder or Diamond Crystal kosher salt
-
¼
teaspoon
freshly ground black pepper
The chicken
-
3
pounds
skin-on, bone-in chicken thighs
Instructions
- Make the marinade by blending scallions, garlic, ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, sesame oil, Umami Stir Fry Powder or salt, and pepper until smooth.
- Place the chicken thighs in a bowl and pour the marinade over them, tossing to coat. Marinate in the fridge for up to two days.
- Preheat the oven to 425°F (or 400°F for convection roast) and arrange a wire rack on a baking sheet.
- Place the marinated chicken skin-side down on the rack and roast for 40 minutes, flipping halfway through.
- Ensure the chicken is cooked through with an internal temperature of 165°F before serving.
Nutrition Facts (estimated)
Servings
6
Calories
428
Total fat
32g
Total carbohydrates
8g
Total protein
25g
Sodium
mg
Cholesterol
mg
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