Oriental Baked Chicken
Infused with rich and aromatic flavors, Oriental Baked Chicken is a delightful, oven-roasted dish that combines tender, juicy chicken thighs with a perfectly balanced marinade of soy sauce, honey, sesame oil, and rice vinegar. The addition of garlic and ginger elevates this recipe with its bold, savory-sweet profile, while a sticky, caramelized glaze takes it to the next level. With a crisp, golden skin and a final garnish of green onions and sesame seeds, this chicken is as visually stunning as it is delicious. Quick to prepare and easy to bake, it's an ideal choice for a flavorful dinner served alongside steamed rice and sautéed vegetables. Whether you're hosting a gathering or enjoying a weeknight meal, this baked chicken recipe is a crowd-pleaser that effortlessly blends Asian-inspired ingredients with comforting home cooking.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Soy sauce
- 0.25 cup Honey
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 stalks Green onions (chopped, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels. Set aside.
In a medium-sized mixing bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over them, ensuring the chicken is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Line a baking dish with aluminum foil for easy cleanup.
Remove the chicken from the marinade (reserve the marinade) and arrange the thighs in the prepared baking dish, skin-side up.
Bake the chicken in the preheated oven for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Meanwhile, strain the reserved marinade to remove any solids and transfer it to a small saucepan. Heat over medium heat until it comes to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering marinade and cook for 2–3 minutes, or until the sauce has thickened.
Once the chicken is done baking, brush a generous amount of the thickened sauce over each piece and broil on high for 2–3 minutes to caramelize the glaze slightly. Watch closely to avoid burning.
Garnish the chicken with chopped green onions and sesame seeds before serving. Serve hot with steamed rice and sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 15.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
