Baked Soy Sauce Chicken

This easy recipe for baked soy sauce chicken is my non-traditional yet tasty interpretation of the classic recipe.

Course Main Course

Cuisine Chinese

Prep Time 1 10

Cook Time 1

Total Time 2 10

Servings servings

Calories 298kcal

Mix the marinade ingredients (soy sauce, rice vinegar, avocado oil, honey, garlic, ginger, and red pepper flakes) in a medium bowl. Pour the marinade into a large resealable plastic bag and add the chicken thighs. Seal the bag, place it on a plate, and marinate the chicken in the fridge for 1 hour, turning the bag midway.
Preheat the oven to 350°F. Remove the chicken thighs from the bag and arrange them in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 baking dish. Pour the marinade on top and use your hands to massage it into the chicken thighs.
Bake the chicken until well browned and cooked through, about 1 hour, basting the tops with the cooking liquids every 20 minutes. Rinse the basting brush with warm, soapy water after each use.
Remove the pan from the oven, baste the chicken one more time, and serve.

The nutrition info assumes that about half the marinade is consumed.
I highly recommend marinating the chicken for at least an hour (and preferably two hours) before baking it. Marinating helps the sauce penetrate the chicken and gives it great flavor.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are delicious cold! You can also reheat them uncovered in a 350°F oven.