Baked Asian Chicken Thighs (Paleo, Whole30)

5 from 3 votes

Baked Asian Chicken Thighs (Paleo, Whole30)

These juicy and tender oven baked Asian chicken thighs are paleo, Whole30, and soy free as well! They are easy to make and so flavorful, with a touch of natural sweetness from coconut aminos.

Course: Main Course

Cuisine: Asian

Keyword: asian baked chicken thighs, asian style chicken thighs, baked bone in skin on chicken thigh, how to cook bone in skin on chicken thighs, paleo baked chicken thighs, paleo chicken thighs, whole30 chicken recipes, Whole30 chicken thigh recipes, whole30 chicken thighs

Servings: servings

Calories: 388kcal

Ingredients

6 bone-in, skin-on chicken thighs
1/2 tsp sea salt
Ground black pepper to taste
1/2 cup coconut aminos
1/3 cup rice vinegar
1/2 medium onion
4 garlic cloves
1 inch fresh ginger
2 tbsp sesame oil
1/2 tsp crushed red pepper flakes
Optional: sesame seeds and/or chopped green onions for garnish

Instructions

Preheat oven to 425 degrees F, and sprinkle the chicken thighs with salt and pepper. Place the thighs in a baking dish or oven-safe pan just big enough to fit them all in a single layer.
Combine the rest of the ingredients (from coconut aminos to crushed red pepper flakes) to a blender and blend until smooth and creamy.
Pour the sauce over the chicken and turn the chicken a few times to coat, then turn the chicken skin side down.
Bake in the preheated oven for 30 minutes. Remove from the oven, then flip the chicken skin-side up. Bake for additional 15-20 minutes until the tops are golden brown.
Optional: Broil the chicken for 5 minutes to crisp up the chicken.
Spoon the sauce over the chicken and serve, topped with sesame seeds and green onions, if using.

Nutrition