Description
This Garlic Ginger Soy Braised Chicken recipe features tender, juicy chicken thighs marinated in a flavorful blend of soy sauce, sriracha, honey, garlic, and ginger, then oven-baked to perfection. Garnished with scallions and sesame seeds, this dish offers a perfect balance of sweet, savory, and spicy flavors ideal for a comforting family dinner.
Ingredients
Marinade and Chicken
- 3 tablespoons flavorless oil (like canola or olive oil)
- 3 tablespoons soy sauce
- 1 tablespoon sriracha
- ¼ cup honey
- 1 teaspoon minced ginger
- 5 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- ¼ cup chicken stock
Garnish (Optional)
- 2-3 scallions, thinly sliced
- White and/or black sesame seeds
Instructions
- Marinate: In a medium-sized bowl, whisk together the oil, soy sauce, sriracha, honey, minced ginger, garlic, salt, and pepper until well combined. Trim excess skin and fat from the chicken thighs if desired. Add the chicken thighs to the marinade, turning each piece to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2-4 hours, but no longer than overnight. Remove chicken 30-45 minutes before cooking to come to room temperature.
- Cook: Preheat your oven to 400°F (200°C). Transfer the marinated chicken thighs, skin-side down, to a cast iron skillet or any oven-safe baking dish. Pour any remaining marinade over the chicken, then add ¼ cup chicken stock to the dish. Bake in the oven for 30-35 minutes, flipping the chicken skin-side up halfway through the cooking time to crisp the skin on both sides. Use a meat thermometer to ensure the internal temperature reaches at least 165°F (74°C).
- Serve: Remove the chicken from the oven and sprinkle with sliced scallions and sesame seeds if using. Serve immediately with sides like mashed potatoes, steamed rice, or lightly sautéed greens for a complete meal.
Notes
- Marinating the chicken for longer enhances the flavor and tenderness, but avoid exceeding overnight to prevent overwhelming the texture.
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during baking.
- Adjust sriracha amount according to your preferred spice level.
- Chicken stock adds moisture and depth of flavor while baking but can be substituted with water if unavailable.
- For crispier skin, broil the chicken for the last 2-3 minutes while watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
