This is a super simple chicken recipe. These baked soy sauce chicken thighs are savory and delish; and marinated in Asian style chicken marinade with pantry-ready ingredients.
These soy sauce chicken thighs are a simpler version compared to this labor intense Hong kong style soya sauce chicken. Though the method in these 2 recipes are somewhat different, they are both delicious and worth a try.
The best part about this recipe is you don't need to use a whole chicken and it is very simple to make. In fact, you can just use any part of the chicken that you prefer.
I use thighs in the recipe, other options that available are chicken leg quarters, chicken breasts or drumsticks. Just keep in mind, cooking time can be different for each chicken part.
As mentioned above, this is a super simple chicken recipe, and I mean it. All you need to do is making a soy sauce marinade mixture (which takes 5 or 10 minutes top). Then marinade the chicken for at least 6 hours or best over night. Then simply 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
Recipe ingredients
- Regular soy sauce
- Vegetable oil
- Light brown sugar
- Ground cayenne red pepper
- Garlic cloves
- Green onions (optional, for garnish)
How to make soy sauce chicken thighs
Time needed: 6 hours and 50 minutes.
You can marinade these chicken thighs over night or at least 6 hours before serving time. If you're in a rush, you can still achieve this recipe within 2-3 hours time frame. But keep in mind, these thighs might not be super savory as they are supposed to be if shorten marinade time.
- Make marinade mixture
In a large mixing bowl, combine soy sauce, vegetable oil, light brown sugar and cayenne pepper. Mix until sugar dissolve completely.
- Add chicken thighs
Add thighs and smashed garlic to marinade mixture.
- Marinade chicken thighs
Lightly toss and mix everything together then refrigerate soy sauce chicken thighs for at least 6 hours or over night.
- Bake chicken
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 again 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 rendered from the chicken fat. Keep as a sauce and serve it on the side if you want that extra savory kick.
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 on Instagram and Pinterest.
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 dissolve 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 marinade mixture.2 lb chicken thighs, 8 cloves garlic
- Lightly toss and mix everything together then refrigerate soy sauce chicken thighs for at least 6 hours or over night.
- 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 again and cook for another 5 to 10 minutes.
- Transfer chicken thighs to 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 rendered from the chicken fat. Keep as a sauce and serve it on the side if you want that extra savory kick.
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