Oven Grilled Asian Chicken Thighs
It's not so often that the lazy people prevail in the quest to do less. But, there's the few times that the lazy way of living shines through and gives a bit of hope – this is one of those days. Instead of breaking out the grill, cleaning it, oiling it, and subsequently cleaning it afterward, why not use the oven to do our chicken thighs? I've found that this method works extremely well with chicken thighs in particular. So well, that even the people I served it to didn't realize that this was done in the oven, they gave compliments on the awesome char from the grilling (haha, little do they know). I'd say keep this one a secret when you serve it up to family and friends – let them think that you went through all of the hard work and trouble of firing up the grill just for them. Sit back, relax, and enjoy a delicious meal! We use xanthan gum to thicken the oily paste so that we can really get in every corner and crevice of the chicken, covering all of it completely and then cooking it to perfection. Xanthan gum is key here, to thicken the sauce and allow it to stay on top of and underneath the chicken as it cooks – almost basting it in a delicious sauce every step of the way. These little pieces of perfection will come out looking just like they came off of the grill – charred and crisped skin all the way around the top. Tender and juicy on the inside to boot. All of that served with a side of spinach that's loaded full of the leftover chicken fat we collect during the cooking process. Spice it up a bit with red pepper flakes, season to your tastes, and serve up for a fantastic ketogenic dinner! Yields 4 Servings of Oven “Grilled” Asian Chicken Thighs
It's not so often that the lazy people prevail in the quest to do less. But, there's the few times that the lazy way of living shines through and gives a bit of hope – this is one of those days. Instead of breaking out the grill, cleaning it, oiling it, and subsequently cleaning it afterward, why not use the oven to do our chicken thighs? I've found that this method works extremely well with chicken thighs in particular. So well, that even the people I served it to didn't realize that this was done in the oven, they gave compliments on the awesome char from the grilling (haha, little do they know). I'd say keep this one a secret when you serve it up to family and friends – let them think that you went through all of the hard work and trouble of firing up the grill just for them. Sit back, relax, and enjoy a delicious meal! We use xanthan gum to thicken the oily paste so that we can really get in every corner and crevice of the chicken, covering all of it completely and then cooking it to perfection. Xanthan gum is key here, to thicken the sauce and allow it to stay on top of and underneath the chicken as it cooks – almost basting it in a delicious sauce every step of the way. These little pieces of perfection will come out looking just like they came off of the grill – charred and crisped skin all the way around the top. Tender and juicy on the inside to boot. All of that served with a side of spinach that's loaded full of the leftover chicken fat we collect during the cooking process. Spice it up a bit with red pepper flakes, season to your tastes, and serve up for a fantastic ketogenic dinner! Yields 4 Servings of Oven “Grilled” Asian Chicken Thighs
- Carbohydrate 1.0990575 g
- Cholesterol 85.905 mg
- Fat 10.91385 g
- Fiber 0.660000014305115 g
- Protein 21.19724 g
- Saturated Fat 1.98594 g
- Serving Size 1 1 Serving (144g)
- Sodium 131.563143229167 mg
- Sugar 0.439057485694885 g
- Trans Fat 0.983940000000002 g
- Calories 190 calories
Step-by-step
- Preheat your oven to 425F. Grab the chicken thighs out of the fridge and pat dry with paper towels. I leave them to rest for a few minutes on paper towels and then pat the tops dry before I season.
- In a small ramekin or container, mix together 1 tbsp. Olive Oil, 1 tbsp. Reduced Sugar Ketchup, 1 tbsp. Rice Wine Vinegar, 2 tsp. Sriracha, 1 tsp. Minced Garlic, and 1 tsp. Minced Ginger. Once mixed, you’ll notice that the oils are usually floating at the top. Add 1/4 tsp. Xanthan Gum and mix well – the result should be a thickened paste of sorts.
- Season the chicken well (on the skin side up, only) with salt and pepper. Be generous with the seasoning, completely coating with kosher salt and black pepper.
- Using your hands and fingers, rub the sauce all over the chicken thighs. Make sure you cover all of the chicken thigh, bottom included. When each piece of covered, transfer to a wire rack.
- Place the wire rack over a baking sheet covered with foil. Then, place the chicken in the oven and allow to bake for 40-50 minutes. I normally suggest 50 minute range, but depending on the output of your stove, it may be slightly less.
- Remove chicken from the oven and allow to rest for a few minutes. It should look crisp and slightly blackened – like you just pulled it off of the grill.
- Mix 4 cups of spinach, 1 tsp. red pepper flakes, and the leftover chicken fat from the pan together. Add salt and pepper if you need to, then serve warm! Don’t be surprised at how fast this disappears.
Oven Grilled Asian Chicken Thighs: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and ideally, something the whole family will enjoy. This Oven Grilled Asian Chicken Thighs recipe is a revelation! It perfectly captures the flavor of grilled chicken without the hassle of firing up the barbecue – a huge win in my book.
I stumbled upon this recipe while browsing a food blog, and immediately knew it was a keeper. The secret lies in a simple, yet incredibly effective, marinade that clings beautifully to the chicken thanks to a touch of xanthan gum. This ensures that every bite is packed with flavor, from the slightly sweet and tangy sauce to the subtle heat of the sriracha. The xanthan gum acts like magic; it thickens the marinade, ensuring it adheres to the chicken for perfectly succulent results.
Forget spending hours tending a grill; this recipe is ready in under an hour. The oven does all the work, creating crispy, charred skin while keeping the chicken incredibly juicy. The process is remarkably simple: combine the marinade ingredients, generously season the chicken, and then slather that flavorful paste all over. A wire rack sits on top of a baking sheet to ensure even cooking and crispy skin. Then, just pop it in the oven, and in less than an hour you're done. The cleanup is minimal, and that's important to me after a long day!
The accompanying spinach side dish is another genius touch. It's a simple mix of spinach, red pepper flakes, and the delicious rendered chicken fat. I'm always looking for ways to incorporate vegetables into our meals, and this side accomplishes that with the ease. The chicken fat adds a rich flavor and a lovely texture; this isn't some boring side dish, it's a flavor boost to the main course.
This recipe is a versatile weeknight meal that can easily be adapted to your preferences. Feel free to adjust the spice level by adding more or less sriracha. You can also experiment with other vegetables as sides, such as roasted broccoli or green beans. Sometimes I'll add a sprinkle of sesame seeds for an extra layer of flavor and texture.
The best part? This dish is healthy and satisfying. The chicken thighs offer a good source of protein, keeping everyone feeling full and energized. And the minimal carb count makes this dish an absolute godsend. My kids devour it, my husband raves about it, and even *I* get a quiet moment to relax after a long day. That, my friends, is a recipe for success.
This Oven Grilled Asian Chicken Thighs recipe has become a staple in my kitchen. It's a perfect example of how a simple, well-executed recipe can bring joy to a busy week. Give it a try, and I'm confident it will become a family favorite in your house too. So ditch the grill, embrace the ease of the oven, and enjoy this unbelievably delicious and easy dinner!
