Description
This Irresistible Easy Thai Baked Chicken recipe features tender, juicy chicken thighs marinated in a flavorful blend of soy sauce, fish sauce, fresh lime juice, ginger, garlic, and a touch of sweetness from brown sugar. Baked to perfection and garnished with fresh cilantro and green onions, this dish delivers authentic Thai flavors with minimal effort, making it perfect for a quick weeknight dinner or a flavorful meal any day of the week.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon Sriracha or Thai chili sauce (optional for heat)
Garnish & Serving
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped green onions
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and Sriracha or Thai chili sauce if using. This mixture will infuse the chicken with deep, vibrant flavors.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, preferably 2 hours, to allow the flavors to penetrate the meat.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Lightly grease the surface to prevent sticking and ensure easy cleanup.
- Arrange the Chicken: Remove the chicken from the marinade and arrange the thighs in a single layer on the prepared baking sheet, making sure they are evenly spaced for uniform cooking.
- Bake the Chicken: Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the chicken is cooked through and lightly browned. Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure safety.
- Broil for Extra Color: For a beautifully caramelized finish, broil the chicken for an additional 2 to 3 minutes, keeping a close eye to prevent burning.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Garnish with chopped fresh cilantro and green onions. Serve with lime wedges to squeeze over for a bright, tangy finish.
Notes
- For a spicier version, increase the amount of Sriracha or add crushed red pepper flakes to the marinade.
- This dish pairs wonderfully with jasmine rice, coconut rice, or a crisp cucumber salad for a refreshing side.
- You can substitute chicken thighs with chicken breasts; however, adjust baking time accordingly to prevent drying out the meat.
