Soy Roasted Chicken Thighs
Just like women’s breast, I refuse to touch chicken breast. Chicken thighs are so much juicier and tastier in general
Ingredients
Marinade
- 2 Tbsp Garlic (Minced)
- 1 Tbsp Ginger (Minced)
- ⅓ C Soy Sauce
- 2 Tsp Honey
- 1 Tsp Dark Soy Sauce
- 8 Chicken Thighs
Caramelized Onion Braise
- 1 Large Onion (Diced)
- 1 Tsp Black Pepper
- 2 Tbsp Garlic (Minced)
- 1 Tbsp Ginger (Minced)
- 1 Bay Leaf
- 1 Tsp Sesame Oil
- 1 Tsp Shaoxing Cooking Wine
- ½ Tsp Soy Sauce
- ½ Tsp Dark Soy Sauce
- ½ C Chicken Stock (use more if wanted)
Instructions
- Mix all of the marinade ingredients together and let the chicken thighs marinade for preferably overnight or at least 2 hours
- Preheat the oven to 375ºF. On an oiled pan on high heat, sear the chicken thighs skin side down until a crust has formed (about 3-5 minutes).
- Add more oil on the pan if needed, and then add in the onions and cook until brown. Add in the rest of the ingredients, snuggle in the chicken thighs, and bake for 18-20 minutes. Keep an eye on it and add water into the pan if needed.
Notes
Add more liquid such as water in the end for a more liquid and thin braise sauce.
While Baking, keep an eye on the chicken and add more liquid if needed