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Oven Baked Chicken Thighs are juicy, tender and full of flavor. They are out-of-this-world delicious with the perfect balance between savory and sweet flavors.
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3.92 from 37 votes

Oven Baked Chicken Thighs

Oven Baked Chicken Thighs are juicy, tender and full of flavor. They are out-of-this-world delicious with the perfect balance between savory and sweet flavors.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: baked chicken thighs, oven baked chicken thighs
Servings: 6
Calories: 426kcal
Author: Cindy

Ingredients

  • 2 pounds chicken thighs  bone-in, skin-on (6-8 pieces)
  • 2 tablespoons soy sauce  low-sodium recommended
  • 1/3 cup brown sugar
  • 2 tablespoons vinegar white vinegar or apple cider vinegar
  • 4 cloves garlic  minced (about 1 tablespoon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • fresh parsley minced - optional

Instructions

  • In a large bowl, whisk soy sauce, brown sugar, vinegar, garlic, olive oil, salt, and pepper until combined.
  • Add the chicken thighs to the bowl and toss to coat thoroughly with the marinade.
  • Cover the bowl with plastic wrap and place in the fridge to marinate for 30 minutes up to 8 hours.
  • Place the oven rack in the upper-middle position. Preheat the oven to 400°F (204°C).
  • Line a rimmed baking sheet with foil. Then add a wire rack.
  • Remove chicken thighs from the marinade and place on the rack with the skin side up, shaking off excess marinade. (Discard leftover marinade.)
  • Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F.
  • Broil for 2-3 minutes to make the chicken extra crispy and add a nice caramelized brown color.
  • Garnish with optional parsley and serve.

Notes

  • Recipe yield: 2 pounds or 6 bone-in chicken thighs are enough to serve 4 people.
  • If you'd like vegetables with your meal, you can add broccoli, potatoes, carrots etc. to the pan for the final 20 minutes.
  • You can double the marinade and reserve half for serving. Boil it in a saucepan and drizzle on the chicken when serving.
  • Make-Ahead: you can leave the seasoned or marinated chicken thighs for as long as 12 hours or overnight before cooking.
  • Storage: You can store cooked chicken thighs in the fridge for 3-4 days in an airtight container. Otherwise, you can freeze them for up to 3 months. Reheat thawed chicken thighs for several minutes in a skillet or microwave.
  • Leftovers can be used for chicken sandwiches and other lunch ideas.

Nutrition

Serving: 6oz | Calories: 426kcal | Carbohydrates: 14g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 492mg | Potassium: 344mg | Fiber: 1g | Sugar: 12g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg | Net Carbs: 13g