Asian Chicken Thighs

12 55 764
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Asian Chicken Thighs
Health Highlights


1 bunch Green onion (trimmed and cut into thirds)
2 clove(s) Garlic (minced)
1/2 tsp Ginger, ground (ground)
3 tbsp Rice wine vinegar
3 tbsp Avocado oil (or fat of choice)
1 tbsp Coconut aminos, Coconut Secret
1 tbsp Fish sauce
2 tbsp Honey (or use 1/2 small apple; peeled; cored; and diced)
1/2 tsp Sesame oil (toasted)
2 tsp Kosher salt
1 dash Black pepper (to taste)
1 3/4 kg Chicken thighs, with skin


  1. Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, coconut aminos, fish sauce, honey, sesame oil, salt, and freshly ground pepper. Blitz until smooth.
  2. Place the chicken in a storage bag or bowl, and pour in the marinade.
  3. Toss to coat the chicken thoroughly, and marinate it in the fridge for up to 12 hours.
  4. When you’re ready to cook the chicken, remove the marinated thighs from the fridge and preheat the oven to 400°F (or 375°F on convection roast).
  5. Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken skin-side down on top. Make sure that your thighs don’t have a ton of excess marinade on them.
  6. Bake the chicken for 40 minutes, flipping the thighs over at the halfway point.
  7. The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F.
  8. Serve immediately.

Nutrition Facts

Per Portion

Calories 764
Calories from fat 519
Calories from saturated fat 131
Total Fat 58 g
Saturated Fat 14.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 11.6 g
Monounsaturated Fat 26.2 g
Cholesterol 296 mg
Sodium 1385 mg
Potassium 678 mg
Total Carbohydrate 9.7 g
Dietary Fiber 0.4 g
Sugars 7.6 g
Protein 50 g

Dietary servings

Per Portion

Meat 3.4
Vegetables 0.2

Energy sources


Meal Type(s)