Asian Baked Chicken Thighs

Here is a very simple dish to bake that is so simple and easy, but with plenty of flavour. It is also fairly inexpensive, and I know to many families this is very important. The dish is using chicken thighs, which are often slightly cheaper than chicken breasts to buy and they are fantastic to cook with. The meat of thighs stays more moist during cooking and is perfect for saucy dishes like curries and stews.

Chicken thighs are also terrific to bake. I know that I used to always use breast meat for all my dishes and have only recently started cooking more and more with the thighs. Baking the thighs is my new favourite thing to to. It is really simple to lay the thighs in a dish, add some of your favourite flavours and pop in the oven. Dinner done.


This recipe I am sharing with you is that easy. The flavours though are so delicious. It is a subtle flavour, which makes them ideal for the whole family. Next time you don’t have a lot of time to spend in the kitchen give this recipe for my Asian Baked Chicken Thighs a try and let me know what you think.

Asian Baked Chicken Thighs

2 Tbsn olive oil
1 Tbsn coconut oil
1 shallot, halved
2cm pce fresh ginger
1 red chilli, seeds removed
1/3 cup coconut aminos
1/4 cup coconut sugar
3 Tbsn vinegar
3 Tbsn water
1 Tbsn sesame oil
1.5kgs boneless, skinless chicken thighs
Salt and pepper, to taste
3 baby pak choy
5 large fresh mushrooms, sliced
4 green onions, thinly sliced

  1. Place the shallot, ginger and chilli in the Thermomix and finely chop for 10 secs/speed 5.
  2. Scrape down the sides of the TM bowl and then repeat once or twice to make sure that its all finely minced/chopped.
  3. Add the coconut aminos, coconut sugar, vinegar, water and sesame oil. Cook at 100 degrees/speed 1/2 mins.
  4. In a large baking dish place your chicken thighs, season with salt and pepper and olive oil and rub to coat.1
  5. Pour 3/4’s of the shallot, ginger and chilli marinade over the chicken and bake at 180 degrees for approx. 30 minutes, turning over half way through the time.
  6. Five minutes before the chicken is ready, heat the coconut oil in a pan and once melted add the mushrooms and pak choy.
  7. Pour the remaining marinade over the mushrooms and pak choy.
  8. Toss for a couple of minutes or until the greens have wilted and mushrooms are cooked.
  9. Once the chicken is baked, serve it with the steamed greens and mushrooms.

By cooking the marinade at the start it will begin the melding of flavours and begin the flavour infusion process a lot quicker.

This dish could also be served with cauli-rice or steamed vegetables. You could also just serve the mushrooms and pak choy as a side dish. As with most of my meals, the limits are endless to how you could enjoy it.

Please give baking your chicken thighs a go, they are succulent and take on flavours very easily.


Brooke x


2 thoughts on “Asian Baked Chicken Thighs

    • Hi Kim, 3/4 of the sauce/marinade is poured over the meat while baking in step 5 and the remaining is cooked in the pan in step 7. Hope that helps.

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