The Easiest and Tastiest Asian Chicken Marinade
- If you’re doing a Whole30, simply replace the honey with some diced apple. Want a keto-friendly version?Leave out the sweetener and your chicken dinner will still taste great.
- The easiest way to make the marinade is to dump all the ingredients in a high speed blender or food processor and blitz until smooth. If your blender isn’t super powerful, you’ll have to chop the marinade ingredients smaller before dumping them in.
- You’re aiming for a marinade that’s saltier than you would use as a dressing—taste it before pouring it on the chicken! Even though the marinade will taste salty, they chicken will be perfectly seasoned.
- Avoid using fresh ginger in the marinade because it contains an enzyme that can break down protein. (I learned this lesson the hard way when I was developing my Wonton Meatballs recipe.)
Can You Make This Dish with Other Chicken Parts?
How Can You Make Asian Chicken Thighs Ahead of Time?
What Do You Serve With It?
How do you clean the dirty wire rack?
The key is to soak the rack IMMEDIATELY in hot soapy water. Just follow these steps:
- Transfer the chicken off the rack as soon as it’s out of the oven.
- Immediately place the rack upside down in the rimmed baking sheet and fill it with hot soapy water. Let the rack soak while you’re enjoying dinner.
- After dinner, scrub off any gunk on the rack with a sponge and place the rack in the dishwasher. (No dishwasher? Just continue scrubbing the rack with hot soapy water and rinse well.)
- Watch this quick Instagram highlight to see how I do it!
Time to make Asian Chicken Thighs!
- 6 scallions, trimmed and cut into thirds
- 2 garlic cloves, peeled
- ½ teaspoon ground ginger (fresh ginger can make the chicken mushy)
- 3 tablespoons rice wine vinegar
- 3 tablespoons avocado oil or fat of choice
- 2 tablespoons honey or if you’re on the Whole30 or avoiding honey, use ½ cup peeled and diced apple
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- ½ teaspoon toasted sesame oil
- 2 teaspoons Diamond Crystal kosher salt
- ¼ teaspoon freshly ground pepper
- 3 pounds chicken thighs
Equipment:
- All of my recommended kitchen tools are listed here.
Blitz until smooth.
Place the chicken thighs in a large bowl or storage container and pour the marinade on top.
Toss to coat the chicken thoroughly, and marinate it in the fridge for up to two days. (No time to marinate? Don’t worry—the chicken will still taste good, even with just a quick toss in the marinade!)
When you’re ready to cook the chicken, remove the marinated thighs from the fridge and heat the oven to 425°F (or 400°F on convection roast) with the rack in the middle.
Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side down in a single layer.
Roast the chicken for 40 minutes, flipping the thighs skin-side up at the halfway point.
These Asian Chicken Thighs are ready when the skin is crisp and browned and the internal temperature reaches 165°F.
Serve immediately! (And don’t forget to soak your wire rack in hot soapy water while you eat dinner!)
[Originally posted on April 17, 2013. Updated on March 1, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Asian Chicken Thighs
Ingredients
- 6 scallions trimmed and cut into thirds
- 2 garlic cloves peeled
- ½ teaspoon ground ginger (fresh ginger can make the chicken mushy)
- 3 tablespoons rice wine vinegar
- 3 tablespoons avocado oil
- 2 tablespoons honey Whole30? Use ½ cup peeled and diced apple in place of honey.
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- ½ teaspoon toasted sesame oil
- 2 teaspoons Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 pounds chicken thighs
Instructions
- First, let’s make the marinade! Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, sesame oil, salt, and pepper. Blitz until smooth.
- Place the chicken thighs in a large bowl or storage container and pour the marinade on top.
- Toss to coat the chicken thoroughly, and marinate it in the fridge for up to two days. (No time to marinate? Don’t worry—the chicken will still taste good, even with just a quick toss in the marinade!)
- When you’re ready to cook the chicken, remove the marinated thighs from the fridge and heat the oven to 425°F (or 400°F on convection roast) with the rack in the middle.
- Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side down in a single layer.
- Roast the chicken for 40 minutes, flipping the thighs skin-side up at the halfway point.
- The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
- Serve immediately. (And don’t forget to soak your wire rack in hot soapy water while you eat dinner!)
Mindy says
This is the BEST chicken marinade ever! This is now my go-to chicken recipe and we make it almost every week!
LucyDC says
A HUGE FAVORITE in my house! I make this often, and as amazing as it is hot out of the oven, it’s SO GOOD as cold leftovers. So quick and easy to make!
Peggy says
I should have gone with my instincts and set the temperature at 375. At 425 some of it burned cooking the suggested length of time. I do like the simplicity of this recipe and the flavor is great. I will make this again but at a lower temperature.
Tracy deVeer says
I’m trying this busy day in the crock pot with the marinade poured over the top. Hope I don’t come to find a pile of chicken mush, but I’m sure the flavor will be fabulous!
Lauren says
How did it turn out?
babeintewools says
Hello, Michelle,
Have you ever used Coconut Nectar as a sub for honey?
Work great and has a lower glycemic index.
Michelle Tam says
I don’t normally use coconut nectar because most folks can’t find it. I bet it would work great in this recipe!
Jillanne Dizon says
Hi!
Would this be ok to make in the air fryer? Thank you
Michelle Tam says
Yes! Cook at 400 F for about 18 to 20 minutes. I’d start them skin side down and flip skin side up at the halfway point.
Jen says
Do you spray the rack? Doesn’t the chicken stick?
Michelle Tam says
Nope! The chicken skin shouldn’t stick to the rack!
Maria Lybrand says
Hi Michelle, i have Mađe this numerous times and love IT. I always use mi conventional oven, but nos want to Cook IT in mi air fryer. How long would You suggest I cook 2 ponuda and AT what temperature.
Thanx so muci for all You do. I have your cook book and love It.
Maria
Michelle Tam says
You can cook them in the air fryer 400 F for about 20-25 minutes, starting skin side down and flipping skin side up at the halfway mark.
Jenn says
These were great! Made 4ish pounds of boneless skinless thighs so baking and the air fryer would have taken too long with the multiple pans I would have needed. Threw them all on the grill and it was so easy. Marinated overnight and might even try two days next time. Thanks!
Lyndsy says
Amazing recipe. I’ve used it wirh all sorts of chicken parts and pork. Hoghky recommended
Meme says
This was great and my husband and I loveded it will make it again. I have an intolerance to garlic but it was so worth it.lol. I will try it without the garlic next time I have not found a suitable substitute that doesn’t upset my stomach. I served it over rice for my hubby and quinoa for me along with stir-fry veggies.😋
Sophie Krich-Brinton says
So easy and good! I used chicken breasts cut in thirds so cut the time to 25 minutes, and didn’t have green onions, but it was fantastic. Will make again ASAP.
debra merle says
OMG! This was sooo good! We cull our own chickens – that have been a little more ‘free range’ than your average chicken – so it’s best if we put them in an instant pot. I didn’t have scallions but our garden always has leeks so I sliced one of those up (it made more of a ‘paste’ out of the marinade) – put it in a ziplock with the chicken parts (all parts – not just thighs) and then in the ‘frig for the day…….that evening put all of it into the instant pot for 18 minutes (remember these are a tougher chicken – baking them doesn’t cut it) and it was amazing! We’re keeping this recipe forever. Thank you Michelle!
Kristine says
Can you use boneless skinless chicken breasts instead? What would timing be?
Michelle Tam says
It all depends on the size of the chicken breast. I would definitely use a meat thermometer to check the temperature at the 20 to 25 minute mark and aim for an internal temp of about 150-155 F.
Brett says
Are rice vinegar and rice wine vinegar the same ? I bought rice vinegar at the store and was wondering if that is the same thing ?
Michelle Tam says
They should be the same. Just make sure there aren’t any seasoning or additives in it.
Aisha says
This marinade is amazing. I have now made your recipe about 10 times and I just visited your blog again to double check the steps for my 11th time making your dish, but I will try in my air fryer because it is so balmy and hot in my kitchen right now. If the air fryer doesn’t work, I’m going back to the oven like your recipe instructs. THANK YOU FOR THIS DELICIOUS RECIPE!!!
Edward says
would it still taste good without the fish sauce?
Michelle Tam says
Yes, but not as good!
Patty says
This was FABULOUS! I didn’t have rice wine vinegar, so I used organic apple cider vinegar. My husband thought it smelled weird 😂 during the first half of cooking, but then it smelled GOOOD! 40 minutes put the chicken a little higher than 165 (more like 185), but it was still juicy and delicious! Can’t wait to eat the leftovers! Thank you for another excellent recipe Michelle! You’re the best!
Michelle Tam says
185 is totally fine for thighs! I’m glad everyone liked it!
carolyn gross says
this sounds like a great recipe! My husband is doing keto and you really cannot use honey or your apple substitution, do you or anyone out there have any suggestions?
thanks!!!
Michelle Tam says
You can try a keto-sweetener in place of honey but I haven’t used it myself.
Louise Samson says
Yet another winner!
BEST chicken recipe EVER! (And I am indeed extremely tired of chicken.)
Flavourful, easy and altogether fantastic.
Thank you Michelle, you are truly wonderful!
Patty Kinsella says
I have boneless skinless chicken thighs marinating for tonight’s dinner. Would this change the cooking time or temperature? They each look pretty small. Can’t wait to try this tonight.
Michelle Tam says
Yes! Boneless and skinless chicken thighs will cook faster.
Alecia says
Delicious marinade, my family thoroughly enjoyed it! Cooking time was a bit long, as my thighs were done in about 30 minutes.
Lulu says
This marinade is fantastic! I used boneless skinless thighs and grilled them and they were great! Highly recommend this recipe!!
Brianne says
This is a go-to recipe for me, especially when I can’t think of what to make! I used this recipe when I cooked for my partner for the first time 🙂
Cara says
Excited to make this! Quick and maybe dumb question — do we use the green or the white part of the scallion? Or the whole thing? Thanks 🙂
Regina Chan says
Use the whole thing! Just cut off the hairy end.
Eunice says
I made this on a whim last week and used wings. Baked it for about 30-35 minutes total. It was a hit with the family- especially my toddler who hasn’t been a fan of chicken lately. But this one she gobbled up 🙂
Maria says
Hi there, can this be cooked in my air fryer? My kitchen get so smokey if i cook this in my oven. Thank you so much. Your recipes added my favorites..
Michelle Tam says
Yes! I do 400 F for about 20-25 minutes total, starting skin side down and flipping skin side up for the last 10 minutes. Check that the thickest part of the thigh is at least 175F.