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Asian-Marinated Baked Chicken Recipe

Asian-Marinated Baked Chicken
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

Spending a few minutes preparing a handful of ingredients for a marinade gives this dish tons of flavor, plus the bonus of a built-in sauce after the chicken is cooked. Just combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. When you’re ready to cook it, put the whole dish in the oven, and in 40 minutes you’ll have crispy, saucy, flavorful chicken. (Note: If you’re using a glass or ceramic baking dish, do not skip step 3 where you bring it up to room temperature before baking, or else your dish could crack!) Serve with rice and a quick vegetable side dish.

Game plan: If you’re using chicken breasts for this recipe, cut them in half crosswise before putting them in the marinade so they’ll cook at the same rate as the rest of the chicken pieces.

Click here to watch CHOW.com Food Editor Amy Wisniewski make this easy weeknight dinner in our Easiest Way video series.

INGREDIENTS
  • 1/2 cup soy sauce
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
  • 1 tablespoon finely chopped garlic (from about 5 medium cloves)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon freshly ground black pepper
  • 3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three
INSTRUCTIONS
  1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.
  2. Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.
  3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle.
  4. Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
  5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.
    Write a review | 19 Reviews
  • Asian-Marinated Baked Chicken Recipe
    5

    OMG! I made the marinated chicken recipe and it was great...and super simple. Thank you Chow.

  • Asian-Marinated Baked Chicken Recipe
    5

    Absolutely delicious with a few modifications. I chopped up some green onions and tossed in some sesame seeds into the marinade. When it was time to bake, I simply sliced a sweet onion which browned nicely... The end result were six satisfied kids and four well fed adults.

  • Asian-Marinated Baked Chicken Recipe
    5

    I found that 2 tsps of sesame oil was a little overpowering. I'll leave that out next time.

  • Asian-Marinated Baked Chicken Recipe
    5

    This was so good! I added lemon juice, honey, 1/4 cup of beer and reduced the soy sauce to a 1/4 cup. My Husband and I LOVED it! I made rice with onions and vegetables to go along with it and everything went together perfectly and I only marinated it for 4 hours and it was still wonderful! I didn't use as much chicken as the recipe called for since there was only 2 of us and consequently the sauce didn't reduce in the pan but I just put it in a sauce pan on the stove till it got thick and it was delicious drizzled over the rice and chicken.

  • Asian-Marinated Baked Chicken Recipe
    4

    I made this meal with a few modifications and overall I give it a 4-rating (perhaps 4.5 based on reheat value). Changes include reducing the 1/2 cup of soy sauce to 1/4 cup and substituting with 1/4 cup chicken broth (low sodium), reducing ginger to 1 tbsp and I added green onions. I used legs and skinless thighs. I marinated for 8 hours and rotated the meat ever 2 - 2.5 hours. My cooking temperature was between 425-450 (old school stove) for about 35 minutes. Then I rotated the meat again and allowed it to finish off in the cooling oven. I did not broil as I intend to reheat over the week and will broil with each serving to create the glaze/sauce. Of course I did taste the meat and it has great flavor. I think my adjustments worked well for me and I look forward to remaking this simple dish in the future. Next time, I'll probably cut the sugar down to a 1/4 cup total (half sugar and half agave). Thanks

  • Asian-Marinated Baked Chicken Recipe
    5

    If you have fewer chicken pieces reduce the time

  • Asian-Marinated Baked Chicken Recipe
    5

    Wow this was great! I used a whole cut up chicken. I didn't have sesame oil so I left it out and I think I ended up w/ more ginger than the recipe called for, and used low sodium soy sauce but it was still super delicious. I marinaded the full 24 hours. Served w/ rice and sugar snap peas sauteed in garlic oil with soy sauce and sriracha. The only thing I'd recommend is reducing the cooking time. I did the full 40 min and it was a bit too long. Again, still super delicious (not salty or greasy at all).

  • Asian-Marinated Baked Chicken Recipe
    3

    I'd recommend reducing ginger to 1 tbs or straining marinade before baking and reducing the bake time to 20 minutes. Broiling can be set depending on how it looks after the first bake time. Great taste!

  • Asian-Marinated Baked Chicken Recipe
    5

    This is awesome. I used boneless skinless chicken thighs. I did add a green onion and a shake of red pepper flakes to my marinade. I cooked them on the George Foreman grill. Taste reminded me of the bourbon chicken you get at the mall. LOVED IT!!! Thanks Amy.

  • Asian-Marinated Baked Chicken Recipe
    5

    Wonderful dish to serve for company and it's done in no time at all!! The chicken is juicy full of depth and flavor and SO VERY EASY to make! Made this dish as stated above and I would not change a thing...

  • Asian-Marinated Baked Chicken Recipe
    5

    Just made this for my mom, my bro, his gf, and my bf. It was a big hit! I think I probably used more ginger than what was called for but it gave it a good zing. Also used regular brown sugar instead of "dark" brown sugar. I marinated it the full 24 hours. I'm so glad I gave this a try!

  • Asian-Marinated Baked Chicken Recipe
    5

    I have been making something very similar to this for many years and it is delicious! It is not overly greasy. You broil the chicken at then end and the extra fat drains off.

  • Asian-Marinated Baked Chicken Recipe
    5

    This looks awesome. I will probably add something to make it spicy and also add in more garlic. Salty and greasy are very appealing to me...I love the way this looks and I love 'drunken chicken' type recipes.

  • Asian-Marinated Baked Chicken Recipe
    1

    Sounds salty and greasy. sorry - but not appealing and not making this.

  • Asian-Marinated Baked Chicken Recipe
    4

    The next time I make this, I plan to add a pinch of cinnamon, and maybe a bit of sriracha. This was definitely good as written, but the it-factor was missing for me.

  • Asian-Marinated Baked Chicken Recipe
    3

    Why so little garlic? ;o)

  • Asian-Marinated Baked Chicken Recipe
    4

    I have been making chicken this way for years. It is in many Chinese cookbooks. It is very important to use the best brand of sesame oil or black sesame oil. Always fresh ginger and if young ginger is available WOW!

  • Asian-Marinated Baked Chicken Recipe
    5

    I'll give it five stars. It's almost exactly like the dish I make, but here in the UK I've learned to add chopped stem ginger (the sticky kind that comes in jars), and it really livens up the flavor.

  • Asian-Marinated Baked Chicken Recipe
    5

    Of course I'll give it five stars. It looks remarkably similar - almost identical - to my chicken breast contest entry last year. http://www.chow.com/recipes/29493-chefpaulos-ninniku-teriyaki-chicken

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