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Soy Ginger Garlic Baked Chicken pinterest

Soy Ginger Garlic Baked Chicken

This classic Asian-inspired dish transforms ordinary chicken into a mouth-watering meal with minimal effort. Chicken pieces are marinated in a simple blend of soy sauce, ginger, and garlic, then baked to perfection for an easy weeknight meal that delivers restaurant-quality taste.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 380 kcal

Equipment

  • Baking Dish
  • Mixing Bowl
  • Zip-top Bag

Ingredients
  

Chicken and Marinade

  • 2 pounds chicken thighs bone-in and skin-on
  • 1/3 cup low-sodium soy sauce or coconut aminos for gluten-free option
  • 2 tablespoons fresh ginger finely minced (about a 2-inch piece)
  • 4 cloves garlic minced (approximately 2 tablespoons)
  • 2 tablespoons honey or maple syrup for refined sugar-free alternative
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar apple cider vinegar works in a pinch
  • 1/4 teaspoon red pepper flakes adjust according to heat preference

Garnish

  • 3 green onions chopped (plus extra for garnish)
  • 1 tablespoon sesame seeds for garnish

Instructions
 

  • In a medium bowl, whisk together the soy sauce, minced ginger, minced garlic, honey, sesame oil, rice vinegar, and red pepper flakes until thoroughly combined.
  • Place chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Massage the marinade into the chicken to ensure even distribution. Seal or cover and refrigerate for at least 30 minutes, though marinating overnight is better for more flavor.
  • Preheat your oven to 375°F (190°C). Line a baking dish or sheet with parchment paper or aluminum foil for easier cleanup.
  • Remove the chicken from the marinade, shaking off excess (but don't discard the marinade). Place chicken pieces skin-side up in the prepared baking dish, ensuring pieces aren't overcrowded.
  • Pour about half of the remaining marinade over the chicken pieces. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin becomes golden brown and crispy.
  • For enhanced caramelization, brush the chicken with the remaining marinade at the 20-minute mark.
  • Allow the chicken to rest for 5 minutes after removing from the oven. Sprinkle with chopped green onions and sesame seeds before serving.

Notes

For meal prep, you can store the uncooked marinated chicken for up to 24 hours before cooking.
The flavor actually improves after 24 hours as the spices continue to meld.
For a lower-carb version, use erythritol instead of honey.

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 28gFat: 26gSodium: 720mgFiber: 1gSugar: 6g
Keyword Chicken, Soy Sauce, Ginger, Garlic, Baked Chicken, Asian Chicken
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