Crispy Oven Baked Chicken Thighs

Submitted by SilverOpera

"These are so flavorful, and that crispy skin...oh, so delicious! They're also cheap and easy. Try it, it'll become a favorite! I know it says 5 servings, but I always eat two, so plan accordingly. There's plenty of marinade to throw in more chicken. If not, add more soy sauce. It's hard to mess this up."

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 5 chicken thighs
• Serves: 5

ingredients

• 5 chicken thighs
• 1⁄4 cup soy sauce
• 1 tablespoon garlic powder
• 1 tablespoon lime juice
• 1⁄2 teaspoon ground ginger

directions

1. Place all ingredients in a ziplock bag and allow to marinate at least 2 hours, or overnight.
2. Preheat oven to 425 degrees.
3. Place chicken at least an inch apart on a foil-lined baking sheet that has been coated with non-stick spray.
4. Bake 35 minutes, or until the skin is crispy and the juices run clear. Delicious!

Reviews

[mums the word]

I thought this was very good! I took the advice of another reviewer and pierced the chicken before marinating and I used low sodium soy sauce. I kept some marinade aside and simmered it and then used it to baste the chicken a few times as it cooked. ( I also drained the grease off twice before I basted it.) I will make this again, thank you.

 

[Baby Kato]

We enjoyed the chicken thighs prepared this way. They were flavorful, tender and very juicy. The skin was dark and crispy. I marnitated them for 8 hours and cooked for 40 minutes. Thank you for sharing your recipe, which we didn't find salty.

 

[LittleRedChef]

I really enjoyed this. My husband did too. In response to other poster's concerns about saltiness, and because I'm gluten sensitive, I substituted Bragg's Aminos for soy sauce. I also pierced the chicken several times to ensure the marinade went throughout. Not sure if that's why these were so good but I'll do it this way again. Delicious and crispy. Served it with Asian Cabbage Slaw. Mmmm. Good! And oh, so easy.

 

[Okra4540]

Like Andi, I also decided to try this recipe after seeing it's low rating and I'm so glad I did. I followed the recipe exactly and used regular soy sauce. After marinating the thighs for 3 hours, I then cooked as directed, although after 35 min. it wasn't quite done so I left it in the oven another 10 min. We absolute loved the dark, crispy and oh-so-tasty (and not excessively salty) skin. And the meat itself was moist, tender and delicious. Perfect!<br/>I'm very impressed with this lovely recipe and wouldn't change a thing. Thanks, Silver. I'll be making this often.

 

[Andi Longmeadow Farm]

I noticed this chicken recipe had a low rating, and I was curious...as I looked at the ingredients, which I had all right within my grasp, and chicken waiting to be used, I really thought this recipe might work out perfectly! And it did! I am so excited about this, I can't stop flapping my wings. First off, I did NOT change one thing, as I wanted to give this recipe a fair chance, of someone really, truly reviewing it. I will note that I did use LOW salt soy sauce, as that is what I had on hand. Perhaps, if you didn't have low-salt it might of been to salty, but I don't think so. I marinated for exactly the time listed, and took out of marinade and popped right onto the baking sheet with foil and spray. Baked exactly in a preheated oven for 35 minutes on the dot. What came out was divine! Not salty at all, but nice crispy (skin intact) chicken thighs, that were as tender as a babies bottom on the inside, but oh-so-crispy on the outside. Reminded me (a bit) of some really great pork spare-ribs from the best Chinese place in your town, but better. You couldn't ask for more ease then this. I marinated this morning, popped in oven, went outside to do yard work, and low-and-behold, a crispy chicken awaited. Oh, and I two. (blush blush). Good thing I do a LOT of farm work......Lovely recipe, Silver!