This Asian Chicken Thigh recipe was a pleasant surprise. I wasn’t expecting to like it as much as I did as the marinade looks “yellow” and, well, it just didn’t look appetizing. But, I’ve learned to not judge things too harshly until I try them.
The recipe is paleo although many paleo-ites will not use the rice wine vinegar. I did. There was also an expensive ingredient that was a little hard to find — coconut aminos. I finally found it at a health food store as the local store and Trader Joe’s didn’t carry it. It only required 1 tablespoon of the aminos but I wanted to be true to the recipe so splurged on it. I’ll definitely make this recipe again so it’s worth it.
Here are the ingredients you’ll be using — minus the olive oil and the chicken thighs.
As I said earlier, the marinade doesn’t look very appetizing but ignore the looks in this recipe.
You’ll be pouring this marinade into a large bowl along with the chicken thighs and making sure the thighs are coated thoroughly. That’s a LOT of marinade but that’s because the original recipe called for 4 pounds of chicken thighs and I used 4 chicken thighs.
Instead of putting the thighs on an aluminum foil lined rack, I put them in a glass dish to bake.
They will crisp up really beautifully.
Ready to try the recipe?
- 1 bunch of scallions, trimmed and cut into thirds
- 2 garlic cloves, minced
- 8 slices of fresh ginger
- 3 tablespoons rice wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 2 tablespoons honey
- ½ teaspoon toasted sesame oil
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 4 chicken thighs
- Preheat your oven to 400 degrees Fahrenheit.
- Prepare all the ingredients except for the chicken then put them into a blender.
- Blend until everything is combined and pour it into a large bowl.
- Cut any extra fat off the chicken thighs and put the thighs in the large bowl with the marinade. (This does not have to sit overnight or even for an hour.)
- Make sure the marinade is blended well with the thighs and then put the thighs in an oven proof dish.
- Bake for approximately 40 minutes or until the chicken is cooked through.
That’s it! Pretty simple if you ask me. And very very tasty. This will be a regular at our house.