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Asian Roasted Chicken Thigh

By: John Goins from
Updated July 23, 2020
Asian Roasted Chicken Thigh
Asian Roasted Chicken Thigh

"Tired of the old and usual barbecue chicken recipe? You must try this Asian-style roasted chicken thigh recipe for a perfect lunch or a family dinner idea. Chicken thighs are a full-flavored piece of meat. The best thing about this piece of the chicken is that it has a slim chance of getting tasteless and dry. This delicious piece of meat has a slightly higher fat content than the other chicken parts. Bone-in and skin-on are great for roasting and braising."

NotesYou can marinate the chicken for up to 2 days to allow the flavor to develop even more. Just make sure that it is in the refrigerator the whole time.

Adding rosemary during the roasting process would add lovely aromas to the roasted piece of meat. You can use garlic powder instead of minced garlic cloves. You can also ditch the chili powder if you don’t want heat. Lemons, grapefruits are an excellent substitute for orange.


Preparation Time25 min

Cooking Time25 min

Cooking MethodOven


  • 17 ounces chicken thighs
  • 1 cup hoisin sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5 cloves garlic
  • 1 teaspoon chili powder
  • 3 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 cup orange juice
  • 1 cup brown sugar
  • 2 tablespoon canola oil


  1. Preheat oven to 350 degrees Fahrenheit

  2. In a medium-sized bowl, combine hoisin sauce, salt, pepper, brown sugar, minced garlic, cayenne pepper, soy sauce, vinegar, and orange juice.

  3. Whisk until fully combined.

  4. In a large bowl, transfer the chicken thighs and add the marinating liquid.

  5. Cover with clear film and let it sit at room temperature for 15 minutes.

  6. Brush the baking tray with canola oil.

  7. Arrange the chicken thighs on the baking tray.

  8. Roast for 10 minutes.

  9. Turn it on the other side and brush it with the marinating liquid.

  10. Roast it again in the oven for 10 minutes.

  11. Turn it over again and brush with the remaining marinating liquid.

  12. Roast for another 5 minutes.

  13. Let it rest for 3 minutes before serving.

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