Asian chicken thighs

25 Jun, 2025

From Michelle at nomnompaleo.com

Ingredients

• 6 scallions trimmed and cut into thirds
• 2 garlic cloves peeled
• ½ teaspoon ground ginger
• 3 tablespoons rice wine vinegar
• 3 tablespoons avocado oil
• 2 tablespoons honey (or ½ cup peeled and diced apple)
• 1 tablespoon coconut aminos
• 1 tablespoon Red Boat fish sauce
• ½ teaspoon toasted sesame oil
• 2 teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 3 pounds chicken thighs

Instructions

1. In your high speed blender or food processor, toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, sesame oil, salt, and pepper. Blitz until smooth.
2. Place the chicken thighs in a large bowl or storage container and pour the marinade on top. Toss to coat the chicken thoroughly, and marinate it in the fridge for up to two days.
3. When you’re ready to cook the chicken, remove the marinated thighs from the fridge and heat the oven to 425°F (or 400°F on convection roast) with the rack in the middle.
4. Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side down in a single layer.
5. Roast the chicken for 40 minutes, flipping the thighs skin-side up at the halfway point. The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
6. Serve immediately.