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Easy Sticky Chicken Thighs

A crispy marinated chicken thigh recipe to spice up dinner tonight.

Craving an easy weeknight dinner that you prep for in advance? These sticky chicken thighs can be marinated overnight in lots of garlic and soy sauce, then cooked for dinner over some rice. A baked chicken recipe that comes with its own sauce. This recipe is for those cooks who have to put food on the table after a long day of work. The flavor almost resembles a soy-based barbecue sauce in the end. SO GOOD!

Skin-on chicken is my favorite way to bake chicken, so when I have the time I like to take the extra effort to debone them for easier eating. I even freeze the chicken bones for my next soup or stock. I know I’m extra.

Stir-fry’s are no longer the only easy Asian-influenced recipes to make at home. This recipe is made simple to pair with everyday dinners. Some roasted vegetables and even a bowl of boxed rice make dinner happen in a pinch. A recipe to impress.

A tip when marinating skin-on chicken is to thoroughly pat dry the skin with a paper towel. Any residual water molecules on the skin will prevent crisping. When you remove this chicken from the marinade into the oven, you can discard it or reduce the leftover marinade as a glaze. It’s all about how you intend to use this recipe.

Got any leftovers? This recipe is made to function for most leftover chicken recipes like chicken salad, ramen, and pot pies. A true mark of the chef is the ability to repurpose food.

Serves 4

10m prep time

30m cook time

2h inactive

Rated 5 out of 5
Rated by 3 reviewers

Allergens: Poultry

  • 6 bone-in chicken thighs, deboned
  • 1/2 red onion, sliced thin
  • 8 cloves garlic, minced
  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 tablespoon white vinegar
  • 1 tablespoon chili paste *optional*
  • Toasted sesame seeds & green onion, to garnish
  1. Preheat oven to 450° F.
  2. Combine all ingredients in a bowl except sesame seeds. Make sure chicken is fully submerged in marinade. Let chicken marinate for 30 minutes or up to 2 hours before cooking.
  3. Remove chicken thighs from marinade to a plate and pour marinade in a baking dish. Place the chicken thighs skin side up and dab off excess marinade on the skin with paper towel. Season skin with salt and pepper.
  4. Roast chicken over onions for 25 minutes in the oven, then broil the skin carefully for an additional 5 minutes.
  5. Garnish with roasted onions on a platter with sesame seeds and green onion.
  6. Enjoy!
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