This is a super simple chicken recipe. These baked soy sauce chicken thighs are savory, delicious, and marinated in an Asian-style chicken marinade with pantry-ready ingredients.
These soy sauce chicken thighs are more straightforward than this labor-intense Hong kong style soya sauce chicken. Though these two recipes' methods are somewhat different, they are delicious and worth trying.
Soy sauce chicken thighs
These soy sauce chicken thighs are much loved because they are so flavorful and easy to make. Chicken thighs are oven-baked in a delicious soy sauce-based marinade. It's great for everyday meals and perfect for pleasing a hungry crowd.
The best part about this recipe is that it doesn't need to use a whole chicken and is very simple to make. You can use any piece of chicken that you prefer.
I use thighs in the recipe; other available options are chicken leg quarters, chicken breasts, or drumsticks. Keep in mind that cooking time can differ for each chicken part.
As mentioned above, this is a super simple chicken recipe, and I mean it. All you need to do is make a soy sauce marinade mixture (which takes 5 or 10 minutes to top). Then marinate the chicken for at least 6 hours or overnight. Then, pop them in the oven and bake for 40 to 50 minutes.
Cooking schedule
- 10:00 am - marinade chicken thighs in Asian style chicken marinade
- 4:00 pm - bake chicken thighs
- 4:45pm - serve
Essential ingredients
- Regular soy sauce
- Vegetable oil
- Light brown sugar
- Ground cayenne red pepper
- Garlic cloves
- Green onions (optional, for garnish)
Overview of instructions
In a large mixing bowl, combine soy sauce, vegetable oil, light brown sugar, and cayenne pepper. Mix until sugar dissolves completely.
Add thighs and smashed garlic to the marinade mixture.
Lightly toss and mix everything, then refrigerate soy sauce chicken thighs for at least 6 hours or overnight.
Pre-heat oven to 350F. Line a rimmed baking sheet with aluminum foil and arrange chicken thighs, skin side up on the tray—Bake for 30 minutes. Then turn the skin side down and bake for another 10 minutes. Lastly, turn them back up and cook for another 5 to 10 minutes.
Cooking tips
- Flip these chicken thighs toward the end of the cooking process to achieve that evenly well browned on both sides.
- Make sure to cook them for at least 45 minutes, even when they seem fully cooked in the oven, to get the most tender meat.
- Don't throw away the juice that is rendered from the chicken fat. If you want that extra savory kick, keep it as a sauce and serve it on the side.
What to serve with
These baked chicken thighs are deliciously served over creamy mashed potatoes or a hot bowl of steamed rice.
Looking for more recipes that are good with rice? Why not also try my easy braised white fish and my braised pork spare ribs! They are both Vietnamese-style recipes and will keep you eating until the last bite.
Chicken related recipes
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Soy sauce chicken thighs
Ingredients
- 2 lb chicken thighs ~ 8 medium size chicken thighs
- ¾ c regular soy sauce
- ¼ c vegetable oil
- ⅓ c light brown sugar
- 1 tsp ground cayenne red pepper adjust according to your spicy level
- 8 cloves garlic lightly smashed
- 3 sprigs green onion chopped, optional, for garnish
Instructions
- In a large mixing bowl, combine soy sauce, vegetable oil, light brown sugar, and cayenne pepper. Mix until sugar dissolves completely.¾ c regular soy sauce, ¼ c vegetable oil, ⅓ c light brown sugar, 1 tsp ground cayenne red pepper
- Add chicken thighs and smashed garlic to the marinade mixture.2 lb chicken thighs, 8 cloves garlic
- Lightly toss and mix everything, then refrigerate soy sauce chicken thighs for at least 6 hours or overnight.
- Pre-heat oven to 350F.
- Line a rimmed baking sheet with aluminum foil and arrange chicken thighs, skin side up on the tray—Bake for 30 minutes.
- Then turn the skin side down and bake for another 10 minutes for evenly well-browned effects.
- Lastly, turn them back up and cook for another 5 to 10 minutes.
- Transfer chicken thighs to a serving platter and garnish with chopped green onion. Serve immediately.3 sprigs green onion
Notes
- Flip these chicken thighs toward the end of the cooking process to achieve that evenly well browned on both sides.
- Make sure to cook them for at least 45 minutes, even when they seem fully cooked in the oven, to get the most tender meat.
- Don't throw away the juice that is rendered from the chicken fat. If you want that extra savory kick, keep it as a sauce and serve it on the side.
Nutrition
Simple to prep, fool-proof chicken that tastes so good! My family wants it in the rotation now.