Marinate briefly, then bake the chicken for one hour at 350°F, and your delicious dinner is ready! I make chicken recipes often for my family (these baked chicken drumsticks are a big hit around here), so I’m always on the lookout for ways to make things more interesting. This easy recipe for baked soy sauce chicken is wonderfully flavorful! It’s my own interpretation of the classic Chinese recipe. It’s not necessarily authentic, but it’s very easy and very good.
Ingredients
Recipe Card
Soy sauce: I prefer reduced-sodium sauce. If you need this dish to be gluten-free, use a soy sauce alternative. Rice vinegar: If you don’t have any on hand, you can use white wine vinegar. I don’t recommend using distilled white vinegar. It’s too acidic. Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for cooking. You can use refined coconut oil instead if you wish. Honey: A small amount to balance out the other flavors. Minced garlic and ginger: Mince them yourself, or use the stuff that comes in a jar. Crushed red pepper flakes: They don’t make the dish spicy; they merely add an interesting layer of flavor. Chicken thighs: Similarly to this Moroccan Chicken recipe, I use bone-in, skin-on thighs in this recipe.
Mix all the ingredients except for the chicken. Pour into a large resealable plastic bag and add the chicken thighs. Marinate in the fridge for 1 hour, turning the bag midway. Bake the chicken until well browned and cooked through, about 1 hour at 350°F, basting the tops often. Serve immediately.
